Hippie Salad Recipes

HIPPIE SALAD

Hippie Salad image

The instructions aren't really necessary here: Combine your spelt berries and sliced veggies, and dress. It's a perfect summer time, no cook, fast meal or snack.

Provided by Vaness Pastore

Categories Side

Time 10m

Yield 1

Number Of Ingredients 9

Ingredients

a handful of fresh Peas or ¼ cup, shelled or sliced in the pod
¼ cup of thinly sliced French Radishes
about ¼ to ½ finely sliced Garlic Scape (in lieu of Shallot) approx a tablespoon
1 cup of cooked Spelt Berries
Scant amount Extra Virgin Olive oil 1-2 Tblsp to taste
Apple Cider Vinegar (Put down the Heinz and break out the good stuff) to taste
Squeeze of fresh Lemon
Chopped Fresh Dill 1-2 tsp
Salt & Pepper to taste

Steps:

Combine your spelt berries and sliced veggies, and dress.

HIPPIE CHOPPED SALAD

Hippie Chopped Salad image

Nearly every color of the rainbow is represented in this salad with kale, crunchy bell peppers, juicy oranges, and more. Chickpeas, sunflower seeds, and pepitas add protein and crunch! All that and oil-free too.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 14

Ingredients

1 bunch lacinato (a.k.a. dinosaur kale, thick stems removed and leaves chopped bite-size)
4 cups shredded red cabbage (about 1 small head, quartered and cored))
3 navel oranges (supremed (reserve juice for dressing)*)
1 small red onion (thinly sliced)
1 medium red bell pepper (cored, seeded and thinly sliced)
1 medium yellow bell pepper (cored, seeded and thinly sliced)
1 15-ounce can chickpeas (garbanzo beans), drained
1/3 cup sunflower seeds
1/3 cup pepitas (hulled pumpkin seeds)
1/4 cup freshly squeezed orange juice (use reserved juice from supremed oranges)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Steps:

To a very large bowl, add the kale, cabbage, orange segments, onion, and bell peppers. Mix well with your hands, salad tongs, or wooden spoons. Top with the chickpeas, sunflower seeds, and pepitas.
Make the dressing. In a small bowl, combine the orange juice, vinegar, Dijon, salt, and pepper. Mix briskly with a whisk until combined.
Pour the dressing over the salad. Mix with tongs or two wooden spoons until well-combined. Serve.
Keeps refrigerated, covered, for 2-3 days.

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