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Ingredients
US|METRIC
4 SERVINGS
- 2 cups wild rice (cooked, warm)
- 4 cups kale (shredded)
- 1 beet (medium, peeled, sliced into ¼” bite sized pieces)
- 3/4 cup bean sprouts
- 1 cup basil leaves
- 1/2 cup sunflower seeds (spicy, recipe below)
- 1 1/2 cups portobello mushroom (roasted, mix, recipe below, warm)
- 1 1/2 cups sesame (roasted tofu, recipe below, warm)
- 3/4 cup sesame ginger dressing (Miso, recipe below)
- 2 cups raw sunflower seeds
- 1 Tbsp. chili powder
- 1 Tbsp. grapeseed oil
- 1 clove garlic (minced)
- 1 tsp. kosher salt
- 1/2 tsp. red chili flakes
- 2 portobello mushrooms (large, washed, stemmed, cut into 1” pieces)
- 1 cup white mushrooms (cut into large bite sized pieces)
- 1 Tbsp. grape seed oil
- 1 tsp. kosher salt
- 6 cracked pepper (turns fresh)
- 3/4 lb. extra firm tofu (drain and pat dry with a paper towel)
- 1 Tbsp. grape seed oil
- salt
- pepper
- 1/4 cup scallions (sliced thin)
- 1/4 cup tamari
- 1 tsp. chili flakes
- 1/4 cup chopped cilantro
- 1/4 cup water
- 1/2 tsp. sesame oil
- 2 Tbsp. sweet white miso paste
- 2 Tbsp. tamari sauce (or Soy Sauce)
- 1 Tbsp. red chili flakes (optional)
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil
- 1/4 cup warm water
- 2 Tbsp. mirin
- 1 ginger (Thumb Sized Piece of, Peeled and Minced)
- 1 garlic clove (Smashed and Minced)
- 1/2 cup grape seed oil
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Reviews(1)
Amy Kline 6 years ago
This is my favorite salad dressing. The recipe turns out exactly like what you get at Sweetgreen.