Author: Sharon

Easy oil free summer salad with a creamy dressing that is vegan is what I am sharing with you today. This summer salad is so healthy and bursting with flavor, color, fiber and nutrients that it will be a staple for you this summer. 


CREAMY BERRY DRESSING 

3 tablespoons of balsamic vinegar (I like to use flavored ones) 

2 Tablespoons Dijon mustard 

1 Tablespoon pure maple syrup 

1/4 cup defrosted frozen berries of your choice 

1/4 cup vegan plain Greek yogurt ( I use Kite Hill brand) 

1/4 cup fresh blueberries 

1/4 cup sliced or chopped fresh strawberries 

1/4 cup shredded carrots 

1/4 shredded red cabbage 


Add the first 5 ingredients into a blender or bullet and blend till smooth 


Next Add 2 big handfuls of **spring mix and add the rest of the ingredients and add 1-2 Tablespoons of dressing and toss well. 


I like to sprinkle garlic salt and cracked black pepper over the top. This makes one serving. 


**I like to chop my spring mix to make it a bit more manageable to eat. 

Ingredients

• 2 onions, sliced into half rings
• 1 carrot, diced
• 3 celery stalks, diced
• 2 sweet potatoes, cut into ½ inch cubes
• 1 cup low-sodium vegetable stock 
• One 28-ounce can diced tomatoes 
• 1 tablespoon curry powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1/3 cup all-natural peanut butter (100% peanuts)
• 1 cup lite coconut milk
• One 15-ounce can chickpeas, rinsed and drained
• 2 cups chopped frozen spinach (or fresh spinach)

https://www.plantpurenation.com/blogs/recipes/creamy-african-stew