4 Servings 5 min Cook
1/2 Cup Sun-Dried Tomatoes
1 Fig Figs, Dried
1 Tbsp Red Wine Vinegar
1 Tbsp Vinegar
3/4 Grapes Grapes
1/2 Tsp Parsley
1/2 Tsp, ground Basil
1/4 Tsp Onion Powder
1/4 Tsp Mustard Seed
1/4 Cup Lemon Juice
2 1/3 Cloves, minced Garlic
1 Cup sliced Mushrooms
1 1/4 Package (10 oz) Spinach
1 1/2 Cup Chickpeas
1 Cup grated Carrots
1 Cup flowerets Broccoli
Soak sun-dried tomatoes in warm water for 30 minutes beforehand, or use fresh plum tomatoes.
Original recipe calls for 1/4 cup of Dr.
Fuhrman's Black Fig Vinegar, which you can make as follows: Chop fig and soak overnight in water.
Blend into a pulp and strain through cheesecloth.
Juice grapes, and mix with fig juice and both vinegars.
For a thicker vinegar, use the fig slurry without straining, or soak dried fig in the lemon and grape juices overnight before blending.
To make the finished dressing, whisk together the Black Fig Vinegar with the dried herbs, garlic, and lemon juice.
Water-sauté the mushrooms for 3 minutes (toss with a no-salt seasoning for extra flavor) or until tender.
Add to tossed salad ingredients (spinach, chickpeas, carrots, and broccoli) and top with dressing.
Inspired by: Dr.
Fuhrman 3 Step Recipes
