Vegan Salad Recipe - Ingredients And Directions On How To Make The Perfect Vegan Salad

This vegan salad recipe uses beets, mushrooms and almonds to create a healthy and filling salad. It can be tough to find vegan salads that are filling enough to eat as a meal, and the addition of beets does just that. Beets give you lots of silicon, and in Chinese medicine are used to stimulate blood circulation and liver function. Almonds are full of calcium and add some calories to this salad.

This recipe makes 2 meal-sized salads.

Vegan Salad Recipe Ingredients

5 mushrooms, sliced 1 Tbsp balsamic vinegar sea salt 2 beets (root) zest and juice of 1 orange 2-3 Tbsp olive oil (depending on volume of orange juice) 1 Tbsp balsamic vinegar sea salt half a head of green or red leaf lettuce quarter cup of toasted almonds

Vegan Salad Recipe Directions

Put the sliced mushrooms in a container that has a lid, sprinkle with a pinch of sea salt and the balsamic vinegar and shake them (with the lid on). Then leave them to marinate and soften, and shake them occasionally as you prepare the rest of the meal. In a pot, put the beets, unpeeled, with some water. Bring this to a boil, Cooking the beets until they are soft, for about 20 minutes. While the beets cook and the mushrooms marinate, prepare the Dressing. Combine the orange juice, zest, oil, vinegar and salt in a jar or bowl and shake or stir. Rinse and dry the lettuce, and then tear it into bite-size pieces into a large salad bowl. If you buy untoasted almonds, you can toast them for about 5 minutes at 350. Once you can start to smell them, they are done and need to be removed from the oven immediately. Roughly chop them. Remove the beets from the pot once they are soft enough to be skewered with a fork, and let them to cool. Peel them with the edge of a knife, and slice them into thick bite-size quarters. Add the cooked beets and marinated mushrooms to the salad bowl. Toss the Dressing into the salad, and serve with the chopped almonds sprinkled on top.

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