Name: Roasted Veggie Salad from Clean Cuisine Dinners Cookbook
Yield: 4
Ingredients: 1 eggplant (cut into thin strips); 2 organic red bell peppers (sliced into thin strips); 15 spears of asparagus (chopped into 1-inch pieces, tough ends discarded); Two 14-ounce packages frozen artichokes (such as Bird’s Eye); 4 teaspoons extra virgin olive oil; Unrefined sea salt (to taste); 6 cups chopped romaine lettuce; 3/4 cup sundried tomatoes (sliced into thin strips); 1 cup frozen organic corn kernels (thawed); 1 1/4 cups frozen organic edamame beans (thawed); 8 organic (pastured hardboiled eggs, chopped OR 4 cans sardines packed in extra virgin olive oil); 1 firm avocado (cut into bite-sized pieces)

Creamy Lime-Hemp Dressing

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Ingredients

2 tablespoons chopped cilantro
¼ cup extra virgin olive oil
3 tablespoons hemp seeds
¼ cup fresh lime juice
2 cloves chopped garlic
1 teaspoon Dijon mustard
2 teaspoons raw honey
3 pitted dates
2 to 4 tablespoons water (for a thicker dressing add less water and for a thinner dressing add more)
Unrefined sea salt (to taste)

Instructions

Place all ingredients in a high-speed blender (such as a Vitamix) and process until smooth and creamy. Taste and adjust seasoning, adding more salt, if necessary. Transfer to a mason jar and refrigerate until serving time.

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Find it online: https://cleancuisine.com/the-clean-cuisine-dinners-cookbook/

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Creamy Lime-Hemp Dressing

Ingredients

Instructions