Salads

Bowery Spring Blend with Almond Milk Dressing

Prep: 10 minutes Serves 2
VG

For a dairy-free dressing that doesn’t sacrifice craveable creaminess, look no further than this almond milk-based recipe. We pair it with our Spring Blend for the perfect combination of creamy and crunchy.

Ingredients
  • Bowery Spring Blend, 4.5 oz
  • 1 bulb fennel, thinly sliced with a few fronds tossed in for good measure
  • tarragon sprigs, pulled off the stem
  • 1 shallot, roughly cut
  • 1 garlic clove, smashed
  • 1 egg yolk
  • 1 lemon, juiced
  • ¼ cup plain almond milk
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • black pepper, until you see the flecks through the dressing
Recipe Preparation
  1. Combine greens, fennel and tarragon in a large bowl.
  2. In a food processor or blender combine shallot, garlic, egg yolk, lemon juice, almond milk, olive oil, salt and pepper. Blend until emulsified and slightly thicker.
  3. Pour the desired amount over greens and enjoy.