Garden Salad Wraps
Garden Salad Wraps are a fun way to serve a salad and a creative way to use leftover dips, spreads, pâtés, cooked grains, beans, salads and salad dressings. The wrapper can be a warm sprouted tortilla or leaves of lettuce, cabbage or mustard greens. Once you understand how a salad wrap is made, you can be as creative as you like. Just remember the rule, anything that rolls . . . goes!
To the Cook: You can use a pâtés, spreads and dressings you already have on hand or make the ones given below. If making the pâté, start soaking the nuts and seeds 12 to 24 hours ahead of time. If making the dressing, start soaking the dates 3 hours ahead of time.
Almond Sunny Pâté (use one you have on hand or make this one)
1 cup raw almonds, soaked 12 to 24 hours
1 cup raw sunflower seeds, soaked 6 to 12 hours
¼ cup fresh lemon juice
2 tablespoons Shoyu (soy sauce)
2 cloves garlic, crushed
1 large carrot, grated small
½ cup finely chopped fresh parsley leaves
Green Salad (be creative with your salad or use the following)
1 medium head red or green leaf lettuce, cut in ribbons
6 red radishes, sliced thin in half moons
4 green onions, sliced thin
2 medium tomatoes, cut in small wedges
1 small cucumber, sliced thin in half moons
¼ purple cabbage, shredded small
Sweet Curry Dressing (use one you have on hand or make this one)
½ cup olive oil
½ cup fresh lemon juice
¼ cup water
¼ cup nutritional yeast flakes
3 tablespoons Shoyu (soy sauce)
1 inch piece fresh ginger
2 teaspoons stoneground mustard
2 teaspoons umeboshi plum paste
1 teaspoon curry powder
4 dates, soaked in ¼ cup water for 3 hours
Wrapper (choose 1 of the following)
8 large sprouted flat breads (tortillas or chapatti)
8 lettuce leaves
8 cabbage leaves
Almond Sunny Pâté
Process: In a food processor, put the almonds, sunflower seeds, lemon juice, Shoyu and garlic. Process until smooth.
Stir: In a medium mixing bowl, put the almond/sunflower seed mixture, the grated carrot and chopped parsley. Stir to mix well.
Toss: In a salad bowl, put all the ingredients for the salad and toss to mix
Sweet Curry Dressing
Blend: In a blender, put all the ingredients for the dressing and blend until smooth and creamy. .
Wrapper (for flat bread)
Warm: Using a spray bottle filled with pure water, spray one side of a flat bread. Heat a dry frying pan until a drop of water sizzles. Put the flat bread into the hot pan, dry-side-down. Heat until warm, a golden color on bottom and the top is almost dry, about 30 seconds. Turn the bread and warm it on the other side until warm and slightly puffy, about 30 more seconds. If the bread becomes hard and brittle, heat the next ones for less time. Continue until you have enough for each of your guest.
Wrap: On a flat dry working surface, put 1 warm flat bread. Just to the front of the center, spread about ¼ cup of a pâté or a spread. Add a handful of salad and drizzle the top with a dressing. Fold the 2 sides up and over the filling (left and right). Lift the side closest to you up and over the filling, tucking it firmly under the filling, then continue to roll it to the end. Place it on a dinner plate, seam-side-down. Using a serrated knife to cut the wrap in half, if you like. Repeat with the remaining prepared warps.
Wrapper (for leaves of lettuce or cabbage)
Wrap On a large leaf of lettuce, cabbage or other greens, put a tablespoon or 2 of a pâté or spread. Drizzle a little salad dressing over the top, then roll it up. Continue until you have enough for all your guests. Serve each wrap with a side of dressing and a little of the Green Salad.
Serving Ideas: If you wish, serve Garden Salad Wraps buffet style and let your guests roll their own or appoint one of your guests to be your guest chef in charge of rolling each wrap to order. For a lunch box special, leave the dressing off. Instead, pack the dressing separately in a small tightly closed container and dress your wrap just before serving.