Whole Meal Salad
An extravaganza of highly nutritious ingredients
4 cups mixed dark leafy greens
1 cup thinly sliced celery
1 cup shredded red cabbage
1 cup halved and thinly sliced cucumber
1 large tomato, diced
1 cup cooked pinto or black beans, drained
½ cup coarsely chopped fresh parsley or cilantro
½ cup assorted seeds and nuts (such as toasted sesame seeds, sunflower seeds, and/or slivered almonds
1 cup shredded zucchini
1 cup shredded carrot
1 cup alfalfa sprouts
1 cup cottage cheese, crumbled feta cheese, or non-dairy cheese
Vinaigrette dressing Yield 1 cup
½ cup olive oil
¼ cup vinegar
1 tablespoon prepared mustard
½ teaspoon salt (to taste)
1 tablespoon mixed chopped fresh herbs (parsley, dill, chives, tarragon or basil) or ½ teaspoon dried
1 garlic clove, pressed
1 teaspoon honey or maple syrup (optional)
Toss all ingredients together except the last four
Divide between four serving plates.
Pour zucchini, carrot and sprouts all over the salad and distribute among each plate equally.
Top each with ¼ cup cottage cheese.
Serve it with Dressing.
Our version of France’s most popular and traditional dressing
Stir all the ingredients together.
Mix well before serving