~ The Modern Day Pioneer: Simple Living in the 21st Century, written by Charlotte Denholtz
4 c. spinach, chopped
1 c. bok choy, chopped
1 medium carrot, shredded
1/4 c. chopped almonds
1/4 c. almond butter
1 T. lime juice
2 T. soy sauce
1/4 t. garlic powder
1 t. muscovado sugar
1/4 t. crushed red pepper
olive oil, if needed
2 T. cilantro, chopped
Toss spinach, bok choy, and carrots in a large bowl. Sprinkle the almonds on top.
In a small bowl, whisk together the almond butter, lime juice, soy sauce, garlic powder, sugar, and red pepper. If it's too thick, then add one teaspoon of olive oil at a time until you reach the desired consistency. Stir in the cilantro.
Pour dressing over the salad and toss to coat evenly.
Makes four servings.
Notes: Brown sugar is an acceptable substitute for muscovado sugar and it's what we use. The dressing is a bit saltier than I like and so I cut back a little on the soy sauce, but it's not salty enough to keep me from eating two heaping mounds of salad when I make it as directed.
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