Baby Spinach, Kale, and Fruit Salad
Tomato and Parmesan Cheese Toasts
Ingredients
- 2 (5-oz) pkg baby kale and spinach blend (or baby mixed greens)
- 2 Gala apples, thinly sliced
- 1 pint blueberries
- 2 cups sliced strawberries
- 1 cup roasted, salted sunflower seeds
- ½ cup apple cider vinegar
- 1 Tbsp agave nectar
- 1 Tbsp whole-grain Dijon mustard
- 1 tsp kosher salt
- ½ tsp pepper
- ⅓ cup olive oil
Instructions
- Combine kale, apple, blueberries, strawberries, and sunflower seeds in a large bowl.
- Whisk together vinegar, agave, mustard, salt, and pepper in a bowl; whisk in oil until blended. Add to kale mixture, and toss.
Side Dish Ingredients
- 1 (12-oz) French baguette, cut into ½-inch-thick slices
- 2 Tbsp olive oil
- 3 Roma tomatoes, sliced
- ⅛ tsp kosher salt
- ¼ tsp pepper
- ½ cup vegan grated Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Bake bread on a baking sheet 3 minutes per side or until golden.
- Brush oil over bread; top with tomatoes. Sprinkle with salt, pepper, and cheese. Bake 1 to 2 minutes longer or until cheese starts to melt.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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- Matching Grocery List
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