Mandy's Wolfe Salad Recipe
926
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
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 olive oil, plus 3 tbsp
freshly ground salt and pepper, to taste
2/3 cup 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.
Excerpted from Mandy's Gourmet Salads: Recipes for Lettuce and Life. Read more about this cookbook in our Q&A with Mandy and Rebecca Wolfe.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.