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Ingredients:
2 medium carrots
1 medium beet
4 sprigs of parsley
4 Tbs. pumpkin seeds
4 Tbs. sunflower seeds
Dressing:
3 Tbs. olive oil
2 Tbs. apple cider vinegar
1 Tbs Tamari (soy sauce)
1 tsp dijon mustard
1 small clove of garlic
Preparation:
In a small skillet toast the pumpkin seeds and sunflower seeds on low for 10 minutes. Remove when they are golden and set aside.
Mince the parsley and add to a medium salad bowl. Wash and grate the carrots and beet and add to the bowl as well.
In a measuring cup add the oil, vinegar, tamari, mustard. Press the clove of garlic with a garlic press and add to the rest of the ingredients. Whisk with a fork until blended. Pour the dressing over the salad and toss lightly.
Sprinkle with seeds and serve.
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| Bean Salad Vinaigrette |
| Traditional Southern Corn and Black Bean Salad |
| Vegan Potato Salad |
| Carrot and Beet Salad |
| ©Copyright 2007 www.naturallyvegetarian.com recipes |