Green Bean and Toasted Walnut Salad with Creamy Umeboshi Dressing

1. 1

   In a small bowl, prepare the dressing by adding the soymilk, a little at a time, to the umeboshi paste.

2. 2

   Mix well with a fork or whisk.

3. 3

   Add the oil, brown rice vinegar, dill, and thyme, and continue to mix.

4. 4

   Cover and refrigerate the dressing until ready to use.

5. 5

   While stirring them constantly, toast the walnuts in a cast iron frying pan over medium heat for about 5 minutes, or bake them in a 350F oven for 15 minutes.

6. 6

   Allow the walnuts to cool before adding them, along with the onion slices, to the umeboshi dressing.

7. 7

   Steam the beans until they are just tender and bright green in color.

8. 8

   Drain them in a colander, then plunge them into cold water to stop the cooking and set the bright color.

9. 9

   Drain the beans and pat them dry.

10. 10

    Place the beans and half the seitan strips in a bowl, add the dressing, and toss lightly.

11. 11

    Arrange the salad on a platter and top with the remaining seitan strips.

* Per serving · 4 servings · Values may vary.