Southern Salad with Sweet Tea Dressing
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 243.2
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 140.2 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.4 g
- Protein: 5.8 g
View full nutritional breakdown of Southern Salad with Sweet Tea Dressing calories by ingredient
Introduction
salads don’t get any tastier than this beautiful, summery Southern salad from the Blooming Platter.
“Use farm-fresh produce, if available, because the taste of the salad is largely dependent on the flavor of the corn and peaches. Boiled peanuts add a distinctive and delicious flavor. For a formal touch, serve the salad in teacups. Garnish with a sprig of mint or parsley to complete the pretty picture.”
Recipe courtesy Betsy DiJulio and The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011).
http://thebloomingplatter.bl
ogspot.com/
salads don’t get any tastier than this beautiful, summery Southern salad from the Blooming Platter.
“Use farm-fresh produce, if available, because the taste of the salad is largely dependent on the flavor of the corn and peaches. Boiled peanuts add a distinctive and delicious flavor. For a formal touch, serve the salad in teacups. Garnish with a sprig of mint or parsley to complete the pretty picture.”
Recipe courtesy Betsy DiJulio and The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011).
http://thebloomingplatter.bl
ogspot.com/
Number of Servings: 6
Ingredients
-
Salad:
1 1/2 cups water
Pinch sea salt
1 cup quinoa
3/4 cup corn kernels
3/4 cup diced fresh peaches
3/4 cup shelled boiled peanuts
3 scallions, thinly sliced
2 teaspoons lemon zest
1/4 cup loosely packed chopped Italian flat leaf parsley
1/4 cup loosely packed chopped mint
Sea salt and freshly ground black pepper
Sweet Tea Dressing:
1 Tbs instant tea mix (powdered or granulated, not leaf tea)
2 Tbs apple cider vinegar
3 Tbs olive oil
1 large clove garlic, minced
1/2 tsp brown rice syrup
1/2 tsp fresh lemon juice
Directions
1. Salad: In 2-quart saucepan, with lid slightly ajar, bring water, pinch of salt and quinoa to gentle boil. Cook 20 minutes or until all moisture is absorbed. Watch closely so quinoa doesn’t stick to bottom of pan. Transfer quinoa to salad bowl and set aside to cool to room temperature. Add corn, peaches, boiled peanuts, scallions, lemon zest, parsley, mint, and pepper, and toss gently to combine.
2. Sweet Tea Dressing: In small bowl, dissolve instant tea mix in cider vinegar, whisking to combine. Heat mixture for a few seconds in microwave if necessary to help tea dissolve. Whisk in olive oil, garlic, brown rice syrup, and lemon juice. Pour dressing onto salad, and toss gently to combine.
Note: If boiled peanuts are unavailable, try this substitution. The taste and texture will be a little different, but still good: Combine 3/4 cup roasted peanuts and a pinch of salt in a bowl with enough hot water to cover. Cover and let soak for 8 hours or overnight.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KOSHERVEGAN.
2. Sweet Tea Dressing: In small bowl, dissolve instant tea mix in cider vinegar, whisking to combine. Heat mixture for a few seconds in microwave if necessary to help tea dissolve. Whisk in olive oil, garlic, brown rice syrup, and lemon juice. Pour dressing onto salad, and toss gently to combine.
Note: If boiled peanuts are unavailable, try this substitution. The taste and texture will be a little different, but still good: Combine 3/4 cup roasted peanuts and a pinch of salt in a bowl with enough hot water to cover. Cover and let soak for 8 hours or overnight.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user KOSHERVEGAN.