Go-To Green Salad

Ok, so it’s more “rainbow” than “green” but that makes it even better. There are many ways to “fanci-fy” this recipe but the basic version really is my go-to for a side salad on a normal night. It’s delicious and full of a variety of veggies (which in turn ensures a variety of flavors and nutrients as well).

Dressing – We love Bragg brand olive oil based dressings (the Ginger Sesame is my fav) as well as Tessemae’s brand dressings (usually found in the refrigerated section of your health food grocery store such as Natural Grocers.) Plain olive oil or avocado oil and apple cider or balsamic vinegar makes a delicious dressing. You can even try freshly squeezed lemon juice, olive or avocado oil and salt! For another favorite check out VK’s ranch dressing recipe (includes dairy.)

To turn this salad into something a bit more substantial add left over chicken, steak or bacon. For 2 more yummy salad recipes that can also serve as your main course try our BLT Salad (and the little dressing that goes with) or our Warm Wilted Kale & Winter Squash Salad. Also, don’t miss the “Fest-ify It!” section of the recipe just in case you need a green salad that’s fit for a holiday feast!

ingredients

  • 4 or 5 large lettuce leaves try romaine, green leaf or red leaf lettuce-preferably organic, cut into bite size pieces
  • ½ C purple cabbage with left over cabbage make THIS  link to Purple Cabbage Saute or keep adding it to salads all week, thinly sliced
  • 1 or 2 green onions green and white parts, thinly sliced
  • 2 carrots purple, yellow or orange are great!, shaved with a veggie peeler or cut into little rounds
  • A few handfuls grape tomatoes cut in half or one large tomato cubed
  • About 4 fresh basil leaves thinly sliced
  • A sprinkling of salt and freshly cracked black pepper to taste

Fanci-fy it:

  • Add a bit of crumbled feta cheese.
  • Add some other veggies such as sliced bell pepper, radishes or mushrooms.
  • Leftover cooked veggies can be good on top.
  • Add chicken, steak or bacon!

instructions

  1. Slice, dice and shave all parts of your salad and toss together in a large bowl.
  2. Leftover salad will keep nicely in the fridge in a reseal-able bag as long you do not put the dressing on it.
  3. *To shave a carrot just hold it at one end down toward the countertop. With a veggie peeler just shave it over and over, turning it a bit, until it’s too thin to shave anymore. Then, turn it over and shave a bit off the other end. Eat the leftover pieces. You’ll end up with lots of thin carrot “leaves” that give your salad a little oomph and look pretty, too!
  4. Enjoy!

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