Hi all, happy August long weekend!
First, my thanks for stopping by. I just hit 3,000 views which is no big deal for pro bloggers but I’ve been casually blogging for less than three months so seeing this number is pretty exciting for me. I’ve recently started a facebook page, so you can “like” me to see my posts in your newsfeed. New likes make my day; thanks for following me!
Second, one of my favourite salad recipes. This is one of the recipes that has been in my repertoire the longest, well over ten years. It’s easy to make, scrumptious year round and everyone seems to loves it. It’s one of my favourite dishes to share at potlucks. I enjoyed this salad earlier this summer when I could use fresh spinach and basil from my garden.
Spinach, Rice and Cashew Salad
3 cups cooked brown rice
4 stalks celery, chopped
1/2 red pepper, chopped
2 cups bean sprouts, cut in half
1 cup (packed) baby spinach, torn
1/2 cup sunflower seeds
10 pieces fresh basil, torn
1 cup raw cashew pieces
1/2 cup canola or other light oil
1/2 cup Bragg’s/soy sauce/nama shoyu
1/2 tsp garlic powder
1/2 tsp agave (optional)
1/2 tsp dried basil
Combine the dressing ingredients together. Add the rest of the ingredients in a large bowl, pour the dressing in and stir gently until well combined. Refrigerate for at least an hour before serving. This nutritious salad can double as an entrée.
As this dish is free of wheat, gluten (choose GF soy sauce or Bragg’s), sugar, dairy, eggs, fish and peanuts, I have submitted it for Gluten Free Fridays, Cybele Pascal’s Allergy Friendly Friday and Diet, Dessert and Dogs’ Wellness Weekend. Substitute more sunflower seeds for the cashews to enjoy the dish nut-free.
As this is one of my favourite dishes ever, it is also my submission for Healthy Vegan Fridays, week 3, The Way’s virtual Vegetarian Potluck and Meatless Mondays. Check out the link below to learn more about the weekly blog parties and find inspiration for healthy recipes!