Vegan - Salad - The Big Salad Recipe

Ingredients

For the dressing (makes 1/2-2/3 cup):
1 large sweet potato, sliced into 1cm rounds
1/2 cup toasted sliced almonds
1 head romaine, chopped, washed, and spun dry
1 red pepper, chopped
1 large carrot, julienned
1/2 cucumber, diced
2 green onions, thinly sliced
handful or two of cilantro leaves, chopped (or try parsley)
1 garlic clove
1/4 cup raw almond butter (or roasted peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
1-2 teaspoons maple syrup (or other sweetener), to taste
1-2 teaspoons toasted sesame oil, to taste (optional)
1 teaspoon freshly grated ginger (optional)

Preparation

Step 1

1. Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.

2. Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.

3. Add chopped romaine into a large bowl. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together. Drizzle on dressing and enjoy!

Read more: http://ohsheglows.com/2013/09/10/the-big-salad/#ixzz2eWBqrY5S