One of the many wonderful kernels of wisdom I learned from Dr Joel Fuhrman is that for one meal a day salad should be your main dish.

When done right, a salad should be rich in nutrients, should be satisfying, look beautiful, and taste amazing.  And it doesn’t have to be difficult to throw together a salad that checks all those boxes – like this one.

Serves 2 as a meal.

1/2 small red onion, sliced into 1/4” rounds

1 tablespoon blackstrap molasses

11 oz. box baby spinach

1 cup grated carrot

1 cup grapes

15-ounce can of butter/lima beans, rinsed and drained

6 walnuts in pieces

Cracked black pepper to taste

Dijon Dressing

 

Cook the onion in a skillet on high heat for 5 minutes, stirring frequently and occasionally adding a few drops of water. When the slices begin to brown, stir in the molasses and 1 tablespoon water. Stir for a minute longer, until the liquid is absorbed, then remove from the heat.

Place the baby spinach in a large bowl. Arrange the carrots, grapes, beans, walnuts, and caramelized onions on top of the greens. Season with cracked pepper. Dress lightly with the dressing, and toss the ingredients together.

 

DIJON DRESSING

1/2 cup seasoned rice vinegar

1 to 2 teaspoons Dijon mustard

1 clove garlic, minced or pressed

Whisk the ingredients together in a bowl.

 

Adapted from Rip Esselstyn’s “Engine 2 Diet”

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