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.
Course: Salad
Keyword: garden salad, grains
Servings: 4
Calories: 697kcal
Author: Genevieve Doll
Ingredients
1cupwater
1/2cupapple cider vinegar
1tablespoon coconut sugar
1 1/2teaspoonssalt
1medium red onionthin half-moons
5ouncesbaby spinach
115-oz) can lentilsdrained and rinsed
1bunch radishesthin rounds
1/2medium cucumbersliced in half-moons
1cupcroutons
Dressing
3/4cupwater
2/3cuproasted, unsalted sunflower seeds
3tablespoonsapple cider vinegar
1teaspoongarlic powder
1teaspoononion powder
3/4teaspoonsalt
1/4cupminced parsley
Instructions
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.
Notes
NUTRITIONAL VALUES CALCULATED AT HAPPYFORKS.COM/ANALYZER