Super Spinach Salad

serves 2

• 6 cups fresh spinach leaves
• 1/3 cup shredded carrots
• 1 cup cooked quinoa
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 2 small vine ripened tomatoes, chopped
• 1/2 cup garbanzo beans
• 1/2 avocado, sliced
• 6 tablespoons Carrot Ginger Dressing (see below)
• salt & pepper

Divide ingredients between two large salad bowls. Place about 3 tablespoons of carrot ginger dressing on each salad and toss. Season with salt & pepper and serve immediately.

 

CARROT GINGER DRESSING:

recipe adapted slightly from Appetite for Reduction, by Isa Moskowitz

makes 8 servings

• 3/4 pound carrots (about 4-7 medium sized) peeled & sliced 1/2 inch thick
• 2 tablespoons white onion, chopped
• 1 tablespoon fresh ginger, minced
• 1 clove garlic
• 1/4 cup lime juice (about 1 big lime)
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon agave syrup
• 1/4 teaspoon salt

Fill a 2 quart saucepan with water and carrots and bring up to boil over medium high heat. Boil carrots for 10-15 minutes, until fork tender.  In a food processor, combine the remaining dressing ingredients and process until garlic is finely chopped. Add carrots and continue to process. To thin down the dressing, add more water. Dressing will last up to a week in a covered container and must be kept refrigerated.