There isn’t one piece of lettuce in this salad,
but I’m betting you
won’t miss it!
Ingredients:
1 cup coarsely chopped Kale
1 cup green cabbage, shredded
1 cup of red cabbage, shredded
1 cup of Brussel Sprouts*, thinly sliced
½ cup of dried cranberries
½ cup of Pumpkin seeds, lightly salted
16 oz of plain Greek Yogurt (I prefer Chobani because they don’t add
sweeteners to their yogurt.)
3 tablespoons of Honey
2 tablespoons of Poppy Seeds
2 tablespoons of White Wine Vinegar
*Most people don’t realize that fresh, whole Brussel sprouts
are available in the produce department. Use them instead of frozen varieties
for this recipe.
Directions:
A mandolin
chopper makes very short work of this recipe. There’s no need to stress over
making perfect cuts on these veggies, you’re just going to toss them together
in a bowl with your fingers.
To make the
dressing, put all the ingredients into a shaker or resealable glass jar. Shake
vigorously for about 2 minutes. You’re done. Keep refrigerated until you use
it.
Ok, only 15
minutes have gone by and you have a beautiful delicious salad waiting to be
eaten…what’s the catch? Well, for one thing you haven’t served it yet. This
recipe makes 4 servings, so there’s plenty to share with your friend. Place 1
cup of the salad mix on a small plate, sprinkle with 2 tablespoons (about 1/8
of a cup) of both dried cranberries and pumpkin seeds. Drizzle with the poppy
seed dressing and enjoy!
Makes 4 servings.
This recipe is:
-Whole Food
-Gluten-Free
-Vegetarian
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