- Summer is fast approaching and between the warmer weather and the ToneItUp bikini series that we started, this salad has been a staple in our meals this past week. It’s easy to make, super refreshing, and SUPER delicious!I took a homemade truffle dressing recipe from my friend Linz, altered it by an ingredient so that my vegan child could enjoy it also, tossed in some almonds for crunch, and fresh strawberry slices for an extra kick! For some more protein I also added in some shredded chicken in my bowl!
Ingredients: - baby kale
- arugula
- Blue Diamond sliced almonds
- fresh strawberries
Truffle Dressing- - 2 tablespoons vegan mayonnaise
- 1 1/2 tsp white truffle oil
- 1 1/2 chopped fresh chives
- 1 1/2 tsp Annie’s organic dijon mustard
- 1/4 tsp sherry vinegar
- 2 tablespoons olive oil
Optional: - blueberries
- shredded parmesan cheese
- shredded chickenMethod:
- Put the salad into a large bowl
- Combine the ingredients for the truffle dressing in a different bowl and then combine the two and toss
- Add in the optional ingredients if you choose
- ENJOY!!!!!
And tadaaa! There you have it! Try this out and let me know how you like it and leave it in the comments any alterations you make to the recipe so I can try them too!
Hugs!!!
xoxo – Jess