Salad

  • 10 stalks organic rainbow chard
  • 1 cup edamame
  • 1 yellow bell pepper, stemmed, seeded and diced
  • 1 large carrot, chopped
  • 2 cups red cabbage, shredded and diced
  • 3/4 cup dried blueberries
  • 3/4 cup cooked quinoa
  • 1 cup cashew pieces

Dressing

  • 1/2 cup Silk unsweetened cashew milk
  • 1 cup chickpeas, rinsed and drained
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar, juice from 1/2 a lime

Combine all salad ingredients in a large mixing bowl. Combine all dressing ingredients in a blender and process until smooth. Pour dressing over salad, tossing to coat. 

Recipe by Silk.

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