This is a great salad from the Vegetarian Basics cookbook transfered to a vegan, though because of the mustard, not quiiite 100% raw recipe. If anyone knows of mustard substitutes, let me know! I like eating this for lunches or light dinners.
I don’t have a picture yet, but I’ll upload one next time I make it!
1 pear, sliced
1 handful sprouts
1 desired serving greens
1 teaspoon spicy mustard
1 teaspoon vinegar (apple cider)
1 tablespoon nut milk
1 teaspoon oil
sprinkle almonds or hazelnuts, chopped, roughly
Mix oil, nut milk, mustard, and vinegar together- if you find it too bitter add a dash of agave or live honey.
Assemble salad greens generously on a plate, and spread sprouts over them in the center. It might look something like a bird’s nest. Arrange pear slices in a pinwheel . Sprinkle with chopped nuts and drizzle with dressing. Voila!
Smaller portions with 1/2 a pear can be made for a side salad for entertaining. It is very visually attractive.