Hungry Haley

it's more than food

Spring-time Salad with Tangy Mustard Dressing (Vegan, GF)

Haley HansenComment

Salad... with popcorn? Yes. Ohhhhhhh yes. But it's only okay when you use Pipcorn's popcorn because... well... have you dug your hand into one of those bags yet? Mmmm, nothing like it :) 

I'm finally home for spring break! If you saw my Candy Bar-Stuffed Pumpkin Cookies from last week, then you're familiar with my weird habit of automatically heading to the kitchen when I'm on break from school. I don't know, I guess I'm most - hmm, what's the word - relaxed? No... peaceful? No. Happy? Ugh, this is tough. 

What I'm trying to say is that I LOVE COOKING. Maybe that's already obvious, and maybe you don't consider a salad a "cooked" food, but whatever the case, God definitely wired something in me that automatically sends me to the kitchen when I have time for it. 

And I lovvvvvvve that :) 

So, about this salad... I'll be sprinkling popcorn - excuse me, Pipcorn - on many of my future salads. Salty and crunchy with butter-y (but still vegan) flavor makes this bag of mini popcorn hard to resist on just about everything. 

Pipcorn people, you're onto something ;)  

Makes 1 salad 

For the salad:
1 cup fresh spinach
1 cup chopped kale (your choice), stems removed
2 rainbow carrots, peeled and chopped
3-4 small radishes, washed and thinly sliced
1 garlic clove, minced (or 1 teaspoon minced garlic) 
2-3 tbsp. water, for the pan OR
1 tbsp. oil
1/2 cup red kidney beans, rinsed and drained
1/2 cup Sea Salt Pipcorn
Green onion, chopped, for topping

For the dressing: 
2 tbsp. mustard
1 tbsp. balsamic vinegar
1 tbsp. maple syrup

  1. Heat a large pan over medium heat and, if using, coat the pan with oil. Toss in the garlic (with or without the oil) and cook until slightly golden. Slowly add in water by the tablespoon, if not using oil, to lift the garlic from the bottom of the pan. 
  2. Add in the carrots and radishes, and more water if needed. Cook until tender with a light on the sides of the carrots and radishes. Set aside. 
  3. Steam the kale by using a steamer or microwaving it on high in a bowl for about 30 seconds, or until softened. Set aside to cool. 
  4. Whisk the dressing ingredients in a small bowl and set aside. Lay the spinach, carrots and radishes, and kale in a bowl. Top with kidney beans, Pipcorn, and green onion,and drizzle with dressing. 
  5. Enjoy!