Imagine a World Without Caesar Salads

Ingredients

• 2 cups mixed greens or baby spinach
• 1 cup cooked quinoa
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped

For the Lemon-Tahini Dressing

• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons water
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, mint, and parsley.
2. In a small bowl, whisk together the tahini, lemon juice, garlic, olive oil, water, honey, salt, and pepper until smooth. If the dressing is too thick, add more water, 1 teaspoon at a time.
3. Pour the dressing over the salad and toss gently to combine.
4. Divide between two bowls and enjoy immediately. Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.

Nutritional Information (per serving)

Ingredients

• 4 cups napa cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup sugar snap peas, sliced diagonally
• 1 cup edamame, shelled and cooked
• 1 cup mandarin orange segments (fresh or canned, drained)
• 3 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup sliced almonds, toasted
• 2 tablespoons sesame seeds, toasted
• 1 cup crispy wonton strips (optional)

For the Ginger-Sesame Vinaigrette

• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons neutral oil (like canola or grapeseed)
• 1 tablespoon fresh ginger, grated
• 1 clove garlic, minced
• 1 tablespoon honey or maple syrup
• 1 teaspoon sriracha (optional, for heat)

Instructions

1. In a large bowl, combine the napa cabbage, red cabbage, carrot, bell pepper, sugar snap peas, edamame, mandarin oranges, and green onions.
2. In a small bowl or jar, whisk together all dressing ingredients until well combined.
3. Pour the dressing over the salad and toss well to coat.
4. Sprinkle with cilantro, toasted almonds, sesame seeds, and crispy wonton strips just before serving.
5. For meal prep, store the dressing separately and add the crunchy toppings just before eating.

Nutritional Information (per serving)

Ingredients

• 6 cups romaine lettuce, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/3 cup cilantro, chopped
• 1/2 cup cotija or feta cheese, crumbled
• 1/2 cup tortilla strips or crushed tortilla chips

For the Lime-Cilantro Dressing

• 1/4 cup fresh lime juice (about 2-3 limes)