Superfood Salad
This hearty salad from Chef Sarah Russo of Chicago-based Salad Club is plenty filling without the chicken, so leave it out if you like. The chickpeas can be prepared ahead and stored in an airtight container with a paper towel at the bottom.
Source: Midwest Living
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Credit: Carson Downing
Recipe Summary
Ingredients
Directions
"Creamy" Poppyseed Dressing
In a food processor or blender, combine 1/3 cup water, 1/4 cup raw cashews, 2 tablespoons red wine vinegar, 1 tablespoon dried apricots, 1 1/2 teaspoons pure maple syrup, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Process until creamy. Add 1/2 teaspoon poppyseeds; pulse once or twice to combine. Refrigerate until needed.
Nutrition Facts
Per Serving:
583 calories; fat 24g; cholesterol 62mg; saturated fat 3g; carbohydrates 60g; mono fat 9g; poly fat 9g; insoluble fiber 16g; sugars 32g; protein 38g; vitamin a 8087.1IU; vitamin c 167.8mg; thiamin 0.3mg; riboflavin 0.7mg; niacin equivalents 9.2mg; vitamin b6 0.9mg; folate 150.9mcg; vitamin b12 0.1mcg; sodium 526mg; potassium 1459mg; calcium 348mg; iron 7.1mg.