Backbone House Salad (vegan Friendly)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup red wine vinegar
• 1/4 cup honey (or other sweetener of choice)
• 3/4 teaspoon ground star anise
• 1/4 teaspoon dijon mustard
• 1 teaspoon chimayo red chili powder (i tried chipotle powder. new mexico chili powder will work.)
• 1/4 teaspoon salt
• 2/3 cup grapeseed oil (subbed for canola oil)
• 3 -4 cups romaine lettuce hearts (torn into small pieces)
• 3 -4 cups garden spring greens (or heirloom lettuce)
• 1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
• 1/2 cup toasted pepitas (hulled pumpkin seeds)
• 1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
• 1/2 cup fresh strawberries, sliced (or other fresh berry in season)

Recipe

• 1 combine all dressing ingredients except oil in a blender.
• 2 with machine running, slowly drizzle in oil. whirl a minute to combine. this dressing will keep for 10 days in the refrigerator.
• 3 plate the salad ingredients on individual salad plates in the order written above. drizzle each with about 1 tablespoon dressing and serve.