Another thing about salads for me,is they gotta be simple. I can't stand tomatoes, celery, raw bell peppers, anything like that in my salads. For me, it's gotta be lettuce or other greens-all kinds go, baby spinach, arugula, green leaf, Boston, romaine etc-, lots of grated carrot, and depending on the season an addition of radishes (sliced), fennel (sliced), sugar snap peas, lightly sauteed mushrooms, roasted parsnips, cooked beans (chickpeas, red, black) & roasted brussel sprouts (with soy sauce), are OK. Oh and roasted red peppers, I tried it for the first time tonight and really liked it.
For THV I don't have many dressing recipes, but I did make one for my salad tonight, though it was so simple, it's not gonna be put in THV, though I will share it with you:
Remember, I used about 4-5 cups lettuce, 1/2 cup grated carrot, and a bunch of roasted red peppers, so this makes a good amount of dressing.
1/2 cup fresh squeezed OJ (I found that after I squeezed the orange, I was obsessed with having to eat all the membranes and pulp left in it because I didn't want it to go to waste, I'm weird right?)
1/2 TSP dried basil, crushed between your fingers
1/2 TBS Dijon mustard
1/4 TSP dark sesame oil
pinch of sea salt
Whisk everything but the sesame oil together. Drizzle in the sesame oil while whisking. Beat until cream-ier.
The only thing I had a problem with the dressing was it was too sweet. I ended up sprinkling a pinch of sea salt over the top of the salad, which just made the balance perfect. The other nice thing I thought of about the dressing is that if you were eating it with spinach, the vitamin C would help your body absorb the iron right?