Mixed Greens with Kidney Beans and Ginger-Raspberry Dressing

By Hklbrries

The dressing for this salad is a variation of a typical vinaigrette but uses sour cream to create a silky base and freshly grated ginger for a bit of warmth. Soy sour cream could be substituted.

Ingredients

• 1 cup chopped cauliflower
• 3 cups mixed salad greens
• 10 to 12 cherry tomatoes
• 1 medium carrot
• 1/2 cup canned kidney beans, rinsed
• 1/2 small red onion, cut into half moons
• 6 tbsp extra-virgin olive oil
• 2 tbsp sour cream
• 2 tbsp cider vinegar
• 2 tbsp all-fruit raspberry jam
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp freshly grated ginger

Preparation

Step 1

Bring a small saucepan of water to a boil. Add the cauliflower and cook for 3 to 4 minutes, or until cauliflower is just barely tender. Drain and rinse under water to cool. Set aside.

Arrange the mixed greens on two salad plates. Add half the tomatoes to each salad. Use a vegetable peeler to shave the carrot into large strips into each salad.

Evenly distribute the beans, onion slices and cauliflower florets in each salad.

To make the dressing, combine remaining ingredients in a blender and pulse until smooth. Dress each salad liberally.