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About the Recipe: This is a plan ahead balanced salad, reducing the acid vinaigrette. It is full of texture and has lots of flavor contrasts. The spinach leaves are dressed with an applesauce flavored “vinaigrette” and have chunks of roasted beets, fresh apples, sprouts, and pistachios. Bits of creamy nuts form a mock “ricotta” flavor that is sprinkled over the salad. It makes an interesting fresh supper salad.
Recipe “Ricotta” idea: from The Acid Watcher Cookbook by Jonathan Aviv, MD
Make the Nut “Ricotta:
Rinse; drain the liquid from the soaked nuts; place them into food processor. Add almond or oat milk and salt. Process until mixture is creamy but still retains some texture, about 1-1/2 to 2 minutes. Transfer to a bowl; cover; refrigerate until needed. Use within 3 days. If mixture is too creamy, spread on microwave-safe plate, cook in microwave oven on high power for 20 seconds or until mixture becomes more textured.
Make the “Vinaigrette”: In small bowl, whisk all vinaigrette ingredients until combined. Set aside.
Assemble the Salad: Arrange spinach leaves on large platter; top with beets, chopped apples, sprouts, nut “ricotta,” and pistachios. Drizzle “vinaigrette” over the salad.
Serves: 4
pdf for Copy of Recipe – Blushing Beet Spinach Salad
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