Snappy Garden Salad with NingXia Red Dressing

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Snappy Garden Salad with NingXia Red Dressing

  • Servings: 4-6
  • Difficulty: easy
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Love my NingXia Red from Young Living and wanted to incorporate it into a recipe. Ended up with the perfect balance, the perfect blend, and the perfect dressing for me.

Salad Mix

  • torn salad greens, premixed container of Super Girl super greens
  • 1 grated carrot
  • 1/2 whole zucchini, slivered
  • 1/2 cup cucumber, seeded & diced
  • 4 red & orange sweet peppers, 2 each, seeded & julinne
  • 1 large handful of snow peas, slivered
  • 1/2 cup dried cherries
  • 8 to 12 cherry tomatoes, quartered lengthwise
  • 1 cup pine nuts, toasted
  • 1 to 2 avocados, diced
  • salt & pepper, to taste
  • a slice of fresh orange

Directions

  1. Add salad greens to individual bowls (super greens include a blend of baby greens, kale, tango, spinach, chard, romaine, and oakleaf lettuce.
  2. Add veggies in any order desired.
  3. Sprinkle dried cherries on top.
  4. Dust with salt & pepper
  5. Add toasted pine nuts, avocado and orange as corner accent

NingXia Red Dressing

  • 3/4 cup vegan cream cheese
  • 3 tbsp raw apple cider vinegar
  • 1 tbsp stone ground mustard
  • 1 ounce NingXia Red
  • 1/4 cup pickled relish
  • 1/4 cup organic ketchup
  • 2 tsp onion powder
  • 1/4 tsp Himalayan Pink Salt
  • 1/4 tsp black pepper, to taste
  • 2 tbsp dried tarragon
  • 1 tbsp dried parsley
  • 1/2 tsp to 1 tbsp Sriracha, or to taste
  • 1 tbsp pickled relish


Directions

  1. Place all ingredients except tarragon and parsley into a blender or Nutri-Bullet container.
  2. Blend until smooth and well mixed.
  3. Add Sriracha and blend to incorparate well.
  4. Add the herbs and pulse until broken but not pulvarized.
  5. Stir in pickled relish, until desired flavor and consistency is reached.

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