I’m having fun documenting Meatless Monday recipes these days! I made up this yummy, marinated salad years ago with whatever I had in the refrigerator that particular day, and it worked so well that I now try to make it on a fairly regular basis. My carnivore-turned-vegan husband LOVES this salad and can’t get enough of it!

Ingredients

1 head broccoli – chopped into bite-sized pieces
3 carrots – shredded
1/2 bunch of scallions – chopped (or 2 tablespoons or so of thinly sliced and chopped red onions)
3 – 4 mushrooms – thinly sliced
1 fresh beet – shredded
2 – 3 tablespoons of fresh cilantro – chopped
1/4 cup raisins
1/4 cup sunflower seeds 
salt & pepper to taste

Dressing

1/4 cup vinegar of choice (I use red wine vinegar)
1/4 cup of good olive oil
1 – 2 cloves garlic crushed
sweetener – to taste (I use stevia, but honey or agave or maple syrup work well)
1/2 teaspoon onion powder
1 teaspoon light miso paste

Instructions

Put all the veggies, raisins and seeds in a large bowl and mix with the salt and pepper. Mix up the dressing in a separate bowl making sure to whisk it well and get that miso to dissolve and distribute a bit. Then mix it all in the large bowl and make sure all the veggies are covered well and put in the refrigerator for at least an hour before serving, taking it out to mix it a couple of times. It is really best if left for a few hours and keeps for a few days. YUM!

eat. blog. be merry!