Here is a recipe I got from Clean Eating Magazine’s June 2017 issue. It’s packed with vegetables and is nutrient dense. The secret is to chop the vegetables into small pieces so that you get a variety of flavors and textures in every bite, to quote them.
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Saturday Chopped Salad
Serves 6
1 head romaine lettuce finely chopped
3 cups chopped red cabbage, or a mixture of red cabbage and endive
5 pepperoncini, seeded and finely chopped
3 radishes of your choice finely chopped
2 Persian cucumbers, finely diced, or 1 seedless cucumber, finely diced
2 carrots finely diced
1/2 pint cherry tomatoes, quartered (optional)
1/2 bunch of chives, finely chopped
2/3 cup everyday salad dressing or as needed
1 avocado, peeled pitted and diced
3 oz full fat feta cheese
In a large bowl, combine lettuce and cabbage. Add pepperoncini, reduces, cucumbers, carrots, tomatoes and chives. Toss with enough dressing to coat lightly. Add avocado and feta and drizzle with a small amount of dressing. Toss very gently with gloved hands to incorporate the dressing into the salad.
Everyday Salad Dressing
1 small shallot, minced
3/4 cup extra virgin olive oil (or 1/2 cup olive oil and 1/4 cup flax oil)
2 tablespoons apple cider vinegar or red wine vinegar)
2 tablespoons rice wine vinegar
2 teaspoons raw honey or pure maple syrup
1 tsp Dijon mustard
3/4 to 1 teaspoon sea or kosher salt
In a small bowl or a jar with lid, whisk or shake all ingredients until emulsified. Cover and refrigerate for 5-7 days.[/gdlr_styled_box]