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
Dressing:
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!
Oh yum, this looks great. I can’t wait to try it out!
Congrats on 3,000 views. Your blog totally rocks my vegan socks!
Thanks very much, Kim! I know you’ll love this one!
This looks awesome. I am so glad to of found your blog. Delicious recipes.
Thanks very much! This salad is very kid friendly, a good way to get picky eaters to eat spinach and other veggies! I’ll check out your blog!
Such a healthy, yummy-looking salad! I know I’ll love it. And thanks so much for linking up to Wellness Weekend this week!
You’re welcome! Thank you for hosting.
This looks awesome!
So healthy and yummy! 
My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! You can find this week’s link up here: http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
Thanks, Cindy
Hello Cindy! Thank you for your lovely invitation. I have submitted this recipe and updated this page to link back to your blog party. I appreciate your visit!
Thank you for stopping by our Gluten Free Fridays link up http://vegetarianmamma.com/gluten-free-friday-recipe-link-up-1/
I have pinned your recipe to our Gluten Free Fridays (recipes) board on Pinterest! Thanks again for making it a huge success! We had over 100 gluten free recipes this week
Cindy
this looks GREAT. THank you for sharing with Cindy and I through our Gluten Free Fridays:). I hope you’ll come back this friday because I can’t wait to see more things you make!
Thank you Meghan, I’m sure I will!
Thanks for linking up and congrats on your first 3000! This recipe looks great. I actually have the raw cashews and Bragg’s to make it. : )
Thanks for sharing this and my button for Meatless Monday. Looks so good, I decided to feature it today, take a look!: http://jessica-healthymommyhealthybaby.blogspot.com/2012/09/its-meatless-monday-but-im-taking-break.html.
Thank you for featuring my submission, Jessica!
I’m trying to eat less meat…I have a very long road ahead of me to become a vegetarian but…I’m hoping to make better choices for health reasons AND moral reasons. I was wondering… do u know a good oil substitute? I can’t use canola.
I’m so glad to hear that you want to eat less meat! I found that going vegetarian was much easier than I thought, I just started with one day meat-free (planning all meals ahead of time), then one week, then one month…. I felt so good I didn’t go back. The book The Kind Diet and Crazy Sexy Diet are great books to help navigate the transition, or just for those who want to have more yummy veg food in their diets!
If you don’t use canola, this recipe would be great with grapeseed oil, which is very light tasting. It would also work with sesame oil or olive oil if you like those flavours. Enjoy! Thanks for visiting.