About a month ago, we spent the afternoon in Hood River, where we stumbled upon the most delicious salad at the Farm Stand Deli. It was so good that we wound up ordering another one on the spot, and at least one of us (ahem, Zander) literally licked the plate clean.
Luckily, this was an incredibly simple salad to recreate!
We ate it for dinner again tonight, for the umpteenth time since we first discovered it, and it never fails to satisfy. Zander polished off his entire plate, then ate about 1/3 of mine. Any time a salad is this popular with a 5-year-old, I figure it is worth sharing.
Here’s how to make it:
BEET SALAD WITH CREAMY DILL DRESSING
1 head red leaf lettuce, washed and torn into bite-sized pieces
3-5 medium-sized beets, roasted or boiled, then peeled and sliced (we’ve also made it with golden beets, which is equally yummy, or with a mix of red and golden for extra color)
a generous sprinkling of hemp seeds
a handful of roasted hazelnuts
Ingredients (Creamy Dill Dressing):
1 cup raw cashews (no need to soak)
juice of 1 lemon
4 cloves garlic
1-2 Tbsp dried dill (or 2-3 Tbsp fresh dill)
1/2 tsp Himalayan salt
1/2 tsp onion powder
1 to 1 1/2 cups water (start with 1 cup and add more as needed, to achieve desired consistency)
For the salad dressing, combine all ingredients in a high-speed blender and blend until smooth and creamy. Then assemble your salad, drizzle the dressing on top, and devour!