Hoff's Autumn Sourdough Salad

Hoff's Autumn Sourdough Salad

Yields: 2 generous dinner salads
meat-free, dairy-free, egg-free, soy-free

Ingredients:

• 1 cup Wild Rice
• 1 cup Water
• 2 slices Sourdough Bread
• 2 cups Shredded Lettuce
• 15oz can Chickpeas (rinsed & drained)
• 1 small Apple (chopped) or Mandarin Orange Slices
• 1/2 English Cucumber (sliced)
• 1 Carrot (shredded)
• Cherry Tomatoes (halved)
• Avocado (sliced)
• Sliced Black Olives (drained)
• Red Onion (sliced)
• Pomegranate Arils
• Imitation Bacon Bits
• Dried Cranberries
• Pumpkin Seeds

Dressing:

• Mustard/Honey Mustard
• Maple Syrup
• Pinch of Salt

 Directions:

1. Prepare Rice: Instant Pot: 10 minutes, natural release
2. Air-fry Chickpeas at 400 degrees for 10 minutes
3. Toast Sourdough, tear into pieces
4. Mix equal parts Mustard & Maple Syrup to create a dressing
5. Divide Lettuce between two bowls, toss each with some dressing just to coat
6. Assemble remainder of salad with desired amount of ingredients and finish with remaining dressing