Ingredients for the salad dressing
1 can no salt added cannellini (or Great Northern) beans, rinsed and drained
juice of 1 large lemon
1 Tbsp. Dijon mustard
1 Tbsp. mellow white miso
1 tsp. onion powder
1 tsp. garlic powder
fresh herbs: Use a BIG handful of fresh herbs, like basil with tarragon, parsley with chives or dill, cilantro (with a few squeezes of lime juice), or whatever herbs you have on hand. Have fun experimenting!
Ingredients for the salad
1 lb. lettuce (mixed baby greens, Romaine, Red Leaf, etc.) washed and torn into bite sized pieces
1 cup shredded cabbage (red or green)
4-5 red radishes, sliced thin into rounds
1/2 cucumber, halved lengthwise, sliced into 1/4 inch thick moons
1/2 8 oz. carton of cherry tomatoes, sliced in 1/2
1 bunch of asparagus (see Note)
Place all ingredients, except herbs and filtered water in a blender. Blend until smooth.
Add herbs to dressing and pulse blender until herbs are chopped small.
Thin dressing to desired consistency with water. Refrigerate until ready to use, but at least for an hour, allowing the flavors to develop. It should last 3 days in the refrigerator.
Wash and prepare lettuce. Place in a large bowl
Prepare cabbage, radishes, cucumber, and cherry tomatoes. Layer in bowl on top of lettuce.
Prepare asparagus and set aside.
Toss salad, then plate, topping with asparagus, passing dressing separately.
Note: Prepare asparagus by washing, then breaking off the tough ends at their natural breaking point. Either spray lightly with olive oil and grill or immerse in boiling water for a minute or two, until just tender.
Source: Healthy Girl’s Kitchen