Vegan Spinach Salad
Spinach and Arugula Salad with Sweet and Sour Tarragon Dressing

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Vegan Spinach Salad

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Ingredients

Adjust Servings:
Salad
1 lb Spinach Leaves
1 lb Arugula Leaves
1 Avocado ripe - soft
1 Red Onion - Sliced
Dressing
1/2 cup Sugar
1 teaspoon Salt
1 teaspoon Poppy Seeds
1 teaspoon Paprika
1 teaspoon Mustard Powder
1 cup Grapeseed Oil
1/4 cup Tarragon Vinegar White wine vinegar and tarragon if unavailable

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Features:
  • Easy
  • Gluten Free
  • Salad

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 60 mins
  • Serves 10
  • Easy

Ingredients

  • Salad

  • Dressing

Directions

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This vegan spinach salad recipe is one of my most favorite salad recipes. I’ve been making and serving this vegan spinach salad with arugula and sweet and sour tarragon dressing to happy recipients for twenty years. Much, much longer than I’ve been vegan. Spinach and arugula have such bold flavors and strong textures. Couple that with a little red onion, bruised avocado and a rich tarragon dressing and this salad is packed full of delights enjoyed by non-vegans and vegans alike.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan spinach salad recipe is just one more example of a great vegan dish that brings pleasure to non-vegan and vegans alike. Don’t sacrifice your taste buds, try our vegan spinach salad recipe. The simplicity of this salad, the uncomplicated dressing that pulls out the flavors from the greens is what makes this such a special salad.

If you’re looking for a few other Vegan Chop House favorites to add to your roster, these should get you started; Caesar Salad, Ranch Dressing, Thousand Island Dressing, Hummus, or Butter Bean Dip.

If only we could eat this well when we’re eating out. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done
3
Done

Salad Dressing

In a mixing bowl, place all the dressing ingredients. If you cannot get tarragon vinegar locally, take a bottle of white vinegar and stuff a bunch of tarragon through the neck of the bottle into the vinegar. Allow the vinegar to sit for at least a week to take on the full flavor of the tarragon.

4
Done

Whisk until all the ingredients are well mixed. The oil and vinegar will come together. The sugar will start to break down into the mixture. Place into the refrigerator for 30 minutes. The sugar will continue to break down. Whisk once again, fully mixing the ingredients. Place back into the refrigerator for 30 minutes.

5
Done

Salad Preparation

Wash and dry the spinach and arugula leaves. Slice the red onion. Slice the avocado into small pieces. Place all of the salad ingredients into a large bowl. Mix the salad ingredients, concentrate on breaking up the avocado so that the avocado leaves a trace across all elements of the salad.

6
Done

Five to ten minutes before serving, whisk the dressing. Add the sweet and sour tarragon dressing to the salad. Mix gently. Serve and enjoy.

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