** You will need the Poblano Walnut Sauce in the archives for the dressing! Here is a shortcut version of the dressing if you don't have that sauce to work with:
1 roasted poblano pepper, peeled 2 Tbsp. grated parmesan 2 cloves garlic 2 tsp. Dijon mustard 3 Tbsp. toasted walnut pieces 2 anchovies dash of worchestershire handful of parsley juice of one lemon 1 tsp. white balsamic vinegar 1/3 cup extra virgin olive oil 3 Tbsp. mayo or Veganaise splash of water
Blend everything until mostly smooth!
I know it's technically fall, but a salad is really welcomed any time of the year. Here, we take some of our Poblano Walnut Sauce for a quick weeknight meal.
The chicken can be marinated in advance, and the greens can be chopped and prepped ahead of time.
If you are veg, you can use the same marinade/spices on some mushroom caps or extra-firm tofu.
Sprouted Kitchen Cooking Club provides a streamlined plan that takes the effort out of meal planning. Members can purchase individual recipes or subscribe to weekly menu releases.