INGREDIENTS
1 handful
Hemp hearts
1/2
A (14-ounce) can artichoke hearts
1/2
A (14-ounce) can hearts of palm
2 oz
Baby spinach
1 tsp
Basil or chives, dried
2
Carrots, medium
3/4 cup
Cherry or grape tomatoes
3/4 cup
Corn, frozen fire-roasted
1/2 tsp
Garlic powder
1/2 tsp
Onion powder
1 tsp
Parsley, dried
3/4 cup
Peas, frozen petite
1/3 cup
Pepperoncini rings, jarred
1/3 cup
Cornichon pickles, jarred
1
Black pepper, Freshly ground
1/2 tsp
Sea salt
2 tsp
White wine vinegar or apple cider vinegar
1/2 cup
Cashews or shelled hemp seeds, raw
1/2 cup
Water, filtered
7 ounces romaine, washed and thoroughly chopped*