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Flora was the Roman goddess of plants, flowers, and fertility, and the word flora now means “plant life”. The flora salad recipe explores many different kinds of flora – leaves, sprouts, beans, fungi, nuts & seeds – so this name seemed fitting.
Lots of new and interesting salad greens are popping up in grocery stores these days, with mixes of leaves like baby kale, spinach, herbs, etc. Find one that appeals to you and try it in this salad.
Ingredients (Serves 2)
|1/4 cup||olive, sunflower or neutral flavoured coconut oil|
|4 cups||shiitake mushrooms, stems removed (halved or quartered if large)|
|8 cups||lightly packed mixed salad greens|
|2 cups||cooked chickpeas|
|2 cups||lightly packed assorted microgreens|
|2||green onions, sliced on the diagonal|
|1/2 batch||Poppy Seed Dressing|
|6 tbsp||toasted pecan halves|
This sweet dressing works really well on salads that have savoury and tart components, like nuts and citrus fruits.
Either follow the method below to make a thick emulsified dressing, or just put all the ingredients in a resealable jar and shake really well before serving. This version will separate, but you’ll just have to give it a good shake whenever you want to use it.
Yield: 1 cup (250 ml)
|6 tbsp||vegan sugar|
|3 tbsp||apple cider vinegar|
|1 tbsp||finely chopped onion|
|1/2 tsp||mustard powder|
|1/2 tsp||sea salt|
|1/2 cup||sunflower oil|
|2 tsp||poppy seeds|