A Warm Salad to Warm Your Heart

Today, we present to you a cross between salad and stir-fry. Melanie and I agreed that this is going to become a popular meal choice, for its simplicity, nutrition and it is a tasty way to pack in your vegetables for the day! You can choose to serve it on quinoa which adds protein for a complete meal, or add sautéed tofu.  


                                 Warm Vegetable Salad with Maple Zinger Dressing

 (Zinger is my new favourite word to describe kick)
Recipe adapted from the Rebar cook book.

Dressing:
(Yields one cup)
2 tsp Dijon mustard
2 garlic cloves minced
2 tbsp of pure maple syrup
2 tbsp balsamic vinegar
2 tbsp red win vinegar
1/4 tsp red chile flakes
2 tbsp sesame oil
1/4 vegetable oil
1/4 salt
Braggs seasoning to taste

Salad:
2 cups broccoli florets
2 cups  cauliflower florets
1 small zucchini
2 medium carrots
1 small red pepper
1/2 bunch spinach
1/4 cup roasted (or raw) cashews or sesame seeds

- Start by making the dressing. Place all of the ingredients except oil, in a bowl. Whisk to combine. Slowly drizzle in the oil in a think, steady stream while whisking. Season to taste and transfer to a small pot. Heat the dressing gently over low heat while you prepare and steam the vegetable. Keep the dressing warm.
- Slice the zucchini into 1.2" thick half moon slices. Slice the carrots into diagonal 1/4" coins. Cut the pepper into 1/2" squares. Stem the spinach.
- Set a seam basket over a pot of boiling water. Add the carrots and cauliflower, cover and steam for 3 minutes. Add the broccoli, zucchini and pepper and steam until the vegetables are just tender.
- To serve, toss a the warm dressing with the spinach and vegetables and serve topped with chopped cashews or sesame seeds.