When you’re trying to add healthy foods to your diet, it’s nice to have a go-to dish in the fridge that you can grab and snack on all week. I like to throw this salad together on a Sunday when I have a few extra minutes. It’s crunchy from the nuts and fresh veggies. It’s bright and light from the lemon and ginger vinaigrette. The dried cranberries add just a hint of sweetness. The best part…you can customize it with whatever you like. Here’s what I do!
Ingredients:
2 cups broccoli florets, roughly chopped
1 cup shredded carrots
2 celery stalks, chopped
1/2 cup almonds (or nut of choice) chopped
1/3 cup dried cranberries or raisins
1-2 cups pre-shredded cabbage or cole slaw mix
*can also add 1/2 cup sunflower seeds or pepitas (pumpkin seeds)
Vinaigrette:
3 T olive oil
1/2 cup freshly- squeezed lemon juice
1 T fresh ginger, peeled and grated
3 T honey
pinch of salt
Directions;
Add all the chopped salad ingredients to a large bowl. Place the dressing ingredients in a jar with a lid and shake to mix. Or, place into a bowl and whisk to combine. Pour dressing over salad and toss. Cover and refrigerate. Salad is best when it has time to sit in fridge for an hour before serving.
