Hidden Valley Salad

Hidden Valley Salad
Prep time
Total time
Serves: 4-6
  • 1 head of lettuce
  • 2 sweet potatoes
  • 2 cups green beans
  • 1 large avocado
  • 1 large tomato
  • ¼ of a red onion
  • 1 cup macadamia nuts
  • ½ cup water
  • ⅓ cup apple cider vinegar
  • ½ cup olive or flax oil
  • 1 Tbsp. maple syrup
  • 1 Tbsp. sage
  • 1 tsp. dried oregano
  • salt & pepper to taste
  1. Preheat oven to 375˚F.
  2. Wash and chop sweet potatoes and green beans. Place sweet potatoes on 1 large baking sheet and green beans on another. Put sweet potatoes in for 10 minutes. After 10 minutes put green beans in the oven also, and cook for 25 more minutes.
  3. While those are cooking, wash and chop lettuce, tomatoes, avocado and onion.
  4. Place salad ingredients into a large bowl. Set aside.
  5. Make the dressing by placing macadamia nuts and water into a food processor. Blend until mostly smooth. Next add remaining dressing ingredients and process until all the way smooth.
  6. When sweet potatoes and beans are done cooking, place in salad bowl and stir.
  7. If you plan on eating all of the salad pour the dressing into the large bowl and stir well, serve immediately.
If you think you'll have leftovers, divide the salad and only pour in a little dressing at a time


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