VEGAN
Rucola Salad w/Candied Walnuts and maple dressing
Ingredients:
- handful raw Walnut pieces
- 1-2 Tblsp. Maple Syrup
- 4 cups Rocket, washed & dried
- 1 fresh Apricot, stoned & thinly sliced
- 1/2 Red Onion, thinly sliced
- 1 ripe Avocado, thinly sliced
- chopped fresh Mint (optional)
- 2 Tblsp. Red Wine Vinegar
- 1 Tblsp. Maple Syrup
- 2 Tblsp. Olive Oil
Method:
- For the Walnuts: Turn oven to 400F/200C, and line a baking tray. Pour Maple Syrup over Nuts & mix with hands to cover. Lay out the Nuts on baking tray and toast in Oven about 5 min. or until beginning to brown (do not take your eyes off them – they burn very quickly!). Remove, and let cool.
- Place Rocket in a large Salad bowl, and cover with Apricots, Red Onion, Mint & Avocado. Combine Dressing ingredients in a jar & shake to mix. Sprinkle Nuts over Salad, and pour Dressing over just before serving.
Submitted by Rebecca at Blissfully Vegan, Facebook
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Photo Credit: Rebecca
