Mandy’s Gourmet Salads Wolfe Salad Recipe
997
- Prep Time15 min
- Total Time15 min
- Makes1 salad, plus 2 cups dressing
This salad was an instant family favourite for Mandy's Salads co-founders Rebecca and Mandy Wolfe. The WoBo, as it's affectionately named in the Wolfe family, is still a dinner staple in their homes.
Ingredients
2 cups mesclun greens
1 cup arugula
1 cup kale leaves, shredded
1/4 cup carrot, shredded
1/4 cup cherry tomatoes, halved
1/2 cup quinoa, cooked (see tip)
1/4 cup parmesan, flakes
2 tbsp walnut pieces, roasted
2 tbsp sesame seeds, black and white
Tamari Dressing
2 tbsp tamari
1 clove garlic
1/2 cup nutritional yeast, packed
1 cup plus 3 tbsp olive oil
freshly ground salt and pepper, to taste
Just under 2/3 cup (155 mL) apple cider vinegar
Instructions
In a blender, combine the vinegar, tamari, garlic, olive oil and nutritional yeast. Process on medium-high speed until smooth and well combined, 20 to 30 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
Combine all of the salad ingredients in a large stainless-steel bowl. Top with 1/3 cup of dressing, and using tongs, toss until well mixed and dressed.
Remaining dressing will keep, refrigerated, for up to 7 days.
Kitchen tip: For perfect quinoa every time, cook 1 cup quinoa in 1 and 3/4 cups boiling water for 15 min. Let stand for 10 min, then fluff with a fork. Makes 2 cups.
Read more about the sister co-founders of Mandy’s Salads in our interview with Mandy and Rebecca Wolfe.
Excerpted from Mandy’s Gourmet Salads: Recipes for Lettuce and Life.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.
