Spinach & Bean Sprout Salad In Creamy Coriander Dressing

Several years ago, I was invited to lunch by a very dear friend. Knowing that I follow a WFPB diet, she went to great lengths to prepare a meal that I would really enjoy. The starter was raw spinach in a sweet dressing. It tasted so wonderful that I could not stop at one helping. That is surprising since I intensely dislike the taste of raw greens – perhaps one of the reasons why I don’t enjoy smoothies much. But the incident soon slipped my mind. It was only last week that I again came across a salad recipe that used raw spinach. Summoning all my courage, I decided to try it out. Boy! Am I glad that I did!

Spinach & Bean Sprout Salad

1 cup shredded spinach
1/2 cup bean sprouts
1 cup carrot cubes
1 cup lettuce, torn into pieces
1/4 cup chopped spring onion greens
For The Dressing
1/2 cup thick vegan curd (yogurt)|
1/4 cup finely chopped coriander leaves (or celery)
1 tsp lemon juice
1/2 tsp date paste
Salt and freshly ground black pepper, to taste
Combine all the ingredients in a deep bowl
Toss well
Serve immediately

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