Vegan Kale Glow Bowl w/Pumpkin Dressing
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FromLenwich:

What a boring- looking salad! Haha.

A Jurassic without walnuts, so it has field greens, grilled chicken, dried cranberries, chopped apple, and sunflower seeds with lemon squeeze and olive oil as salad dressing:

Cost: $10.33

Hulled Hemp Seed Salad w. Apple Dressing

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 2 ½ Teaspoons Nakano, Seasoned Rice Vinegar,
• Balsamic Blend
• ¼ Teaspoon Ground Ginger
• ½ Teaspoon Ground Mustard
• 1 Teaspoon Onion Powder
• 1 Tablespoon Light Sour Cream
• 2 Heaping Tablespoons Light Mayo

• Spring Mixed Greens (or use arugula, spinach, etc)
• 1 Green Apple, chopped
• ½ Cup Craisins
• ¼ Cup Hulled Hemp Seeds (Bob’s Red Mill)

http://www.ohsweetbasil.com/2012/08/hulled-hemp-seed-salad-w-apple-dressing.html

Creamy Raw Vegan Salad Dressing

http://www.rbghousewife.com/

Honey Mustard Dressing

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Ingredients:

• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon grainy mustard
• 1 ½ teaspoons honey, or to taste
• ¾ teaspoon salt

• 1/8 teaspoon coarsely ground black pepper
• ¾ cup olive oil

Instructions:

• In a blender, combine the lemon juice, vinegar, Dijon mustard, grainy mustard, honey, salt, and pepper. Blend on medium speed for 5 seconds.
• Remove the plug in the lid, and on medium-low speed, gradually stream in the oil. Replace the plug and slowly increase the blender speed to high. Blend for 10 to 15 seconds, or until the dressing is emulsified. Taste and add more salt, pepper, and honey to taste, if you like.
• Store in the refrigerator in a glass jar for up to two weeks.

Sweet and Spicy Mango Salad Dressing

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So delicious, super easy and the antidote for boring salads! Oh, and it’s fabulous drizzled over pan-seared or grilled salmon, shrimp or chicken too!

Ingredients:

• 1 large ripe mango peeled, pitted and roughly chopped
• ¼ cup fresh lime juice (2 medium size limes will yield approximately ¼ cup, although yield does vary as some limes are much juicier than others.)
• ¼ cup fresh orange juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic

• ½ teaspoon salt
• ⅓ cup extra virgin olive oil
• 1 tablespoon finely chopped, medium heat chili pepper (I used a Fresno but jalapeño will also work well)
• 2 tablespoons finely chopped cilantro
• ¼ teaspoon freshly ground black pepper

Instructions:

• Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.
• Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.
• Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.
• Store in refrigerator for up to 1 week. Shake well before using.