Backbone House Salad (Vegan Friendly)

• Dressing
• 1/2 cup red wine vinegar
• 1/4 cup honey (or other sweetener of choice)
• 3/4 teaspoon ground star anise
• 1/4 teaspoon Dijon mustard
• 1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
• 1/4 teaspoon salt
• 2/3 cup grapeseed oil (subbed for canola oil)
• Salad
• 3 -4 cups romaine lettuce hearts (torn into small pieces)
• 3 -4 cups garden spring greens (or heirloom lettuce)
• 1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
• 1/2 cup toasted pepitas (hulled pumpkin seeds)
• 1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
• 1/2 cup fresh strawberries, sliced (or other fresh berry in season)

1. Combine all dressing ingredients except oil in a blender.
2. With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
3. Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.

dressing, red wine vinegar, honey, ground star anise, mustard, chimayo red chili powder, salt, grapeseed oil, salad, baby turnips, fresh corn, fresh strawberries

Taken from www.food.com/recipe/backbone-house-salad-vegan-friendly-485567 (may not work)