You’ll LOVE this smoky Chipotle Vinaigrette drizzled over your healthy salad. It’ll be your new favourite salad dressing! I'm using coconut palm sugar as a sweetener, it has a lower glycemic index (35) than white sugar (60 to 65), meaning it doesn't spike your blood glucose and insulin as table sugar does.
1-2 tablespoons coconut palm sugar, to taste (sweeter that is lower on the glycemic index)
1 tablespoon Dijon mustard (I love the crunch of whole grain Dijon)
1/4 tablespoon chipotle powder
1/2 teaspoon cumin
1/2 teaspoon oregano
Large pinch cinnamon
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
Salad:
1 romaine lettuce heart, chopped
1 can (1 ½ cups) organic black beans, rinsed, drained (or make DIY dried beans from scratch)
1 large sweet potato, cubed and steamed
2 large carrots, peeled, finely chopped
½ cup radishes, finely chopped
Garnish:
Microgreens, optional for an added boost!
A splash of love
Vinaigrette:
1
In a blender, combine all ingredients (except olive oil). With the motor running, drizzle in the oil until the salad dressing comes together and emulsifies. Serve immediately or store covered in the refrigerator for up to 4 days. You might even have some vinaigrette leftover for your next salad!
Salad Medley:
2
Prepare salad ingredients, place into large salad bowl, drizzle with vinaigrette and mix well. Garnish.
{GF/DF/V}
Ingredients
Chipotle Vinaigrette:
1/4 cup red wine vinegar
1-2 tablespoons coconut palm sugar, to taste (sweeter that is lower on the glycemic index)
1 tablespoon Dijon mustard (I love the crunch of whole grain Dijon)
1/4 tablespoon chipotle powder
1/2 teaspoon cumin
1/2 teaspoon oregano
Large pinch cinnamon
Himalayan sea salt, to taste
Freshly ground black pepper, to taste
1/3 cup extra virgin olive oil
Salad:
1 romaine lettuce heart, chopped
1 can (1 ½ cups) organic black beans, rinsed, drained (or make DIY dried beans from scratch)
1 large sweet potato, cubed and steamed
2 large carrots, peeled, finely chopped
½ cup radishes, finely chopped
Garnish:
Microgreens, optional for an added boost!
A splash of love
Directions
Vinaigrette:
1
In a blender, combine all ingredients (except olive oil). With the motor running, drizzle in the oil until the salad dressing comes together and emulsifies. Serve immediately or store covered in the refrigerator for up to 4 days. You might even have some vinaigrette leftover for your next salad!
Salad Medley:
2
Prepare salad ingredients, place into large salad bowl, drizzle with vinaigrette and mix well. Garnish.
Notes
Balanced Romaine, Black Bean, Sweet Potato Salad Medley with Chipotle Vinaigrette.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS