Seed to Sprout

real. good. food.

ROSEMARY MUSTARD TRI COLOR SALAD

A seasonal twist on a classic Italian salad. Serves 4

Ingredients  

• 3 cups baby arugula
• 1 cup radicchio, chopped
• 1 /2 cup chopped Belgian endive
• 1 / 4 cup thin sliced red onion
• 2 Tbsp hemp seeds
• 1 / 4 cup sliced dried figs

Rosemary Mustard Dressing

• 1 /2 cup olive oil
• 1 / 4 cup stoneground mustard
• 2 Tbsp nutritional yeast
• 1 tsp sea salt
• 1 / 4 tsp black pepper
• 1 Tbsp agave nectar
• 1 clove garlic
• 1 tsp chopped fresh rosemary

Instructions   

Blend all dressing ingredients in a blender until smooth. Set aside. Dressing can keep in refrigerator for up to one week. 

In a mixing bowl, toss arugula, radicchio, endive, red onion and hemp seeds with rosemary mustard dressing. Divide onto plates and top with sliced figs. 

"xoxo - Alex & Cara" #realgoodfood @seedtosprout