Serves 2-4; can be multiplied.
Ingredients
For the vinaigrette:
1/4 cup balsamic vinegar
1/4 cup mild agave nectar
1 Tbsp Dijon mustard
1/2 cup olive oil (not fruity)
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 small clove garlic, roughly chopped
6 oil-packed sun-dried tomato halves, or your own slow-roasted tomatoes
For the salad:
2 cups mixed greens (kale, spinach, shredded Brussels sprouts, cabbage, etc.)
1 small cucumber, sliced
1 tomato, diced
1/2 bell pepper (any color), diced
1/2 cup roasted, unsalted cashews, or drained canned chickpeas, or both
Directions
In a blender, combine all ingredients for the vinaigrette, and purée until thick and smooth. If you want a thinner dressing, add a teaspoon of water, and blend again. Set aside, or refrigerate until you're ready to serve. (You'll have extra dressing.)
Add all of the salad ingredients into a large bowl.
Pour on just as much of the dressing as you need to moisten the salad without drowning it. Toss well to combine.
Serve cold or at room temperature.