Tangy, quick-pickled onions complement an irresistible vegan ranch dressing. Use extra pickled onions on tacos, sandwiches or in a grain-based salad. They will last up to two weeks in the refrigerator.
Keyword: garden salad, grains
Author: Genevieve Doll
1/2cupapple cider vinegar
1tablespoon coconut sugar
1medium red onionthin half-moons
115-oz) can lentilsdrained and rinsed
1bunch radishesthin rounds
1/2medium cucumbersliced in half-moons
2/3cuproasted, unsalted sunflower seeds
3tablespoonsapple cider vinegar
In a medium bowl, whisk together water, apple cider vinegar, coconut sugar and salt. Add red onions, and submerge for at least 30 minutes.
Add all dressing ingredients, except parsley, to a blender, and blend on high for at least 1 minute, until dressing is very creamy. Stir in parsley.
Remove about ½ cup onions from pickling liquid, and roughly chop. Refrigerate remaining onions in liquid for another use.
Divide spinach into four shallow bowls. Top with lentils, radishes, cucumber, croutons, pickled onions and a generous serving of dressing.
NUTRITIONAL VALUES CALCULATED AT HAPPYFORKS.COM/ANALYZER