Sunday Salad
Serves 215 mins prep10 mins cook
A delightful salad featuring layers of flavors and textures, including fresh arugula, chopped raw beets, raw red cabbage, sautéed shiitakes, sautéed peppers, sautéed onions, sun dried tomatoes, and roasted organic chicken, topped with a creamy lemon tahini dressing.
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What you need
Instructions
1: Prepare all vegetables by chopping the raw beets, red cabbage, and other veggies as desired. 2: Sauté shiitake mushrooms, bell peppers, and onions until cooked. 3: Combine arugula, chopped veggies, sautéed veggies, sun dried tomatoes, and roasted chicken in a large bowl. 4: Prepare the dressing by mixing tahini, lemon juice, coconut aminos, cashew milk yogurt, salt, and pepper. 5: Drizzle the dressing over the salad and toss gently to combine. 6: Serve with Mediterranean crackers on the side.View original recipe