Charlie & Debbie

Weekdays 3:00PM - 7:00PM

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!


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)


3 T olive oil

1/2 cup freshly- squeezed lemon juice

1 T fresh ginger, peeled and grated

3 T honey

pinch of salt


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.

Sign me up for the Country 103.7 email newsletter!

Members get exclusive insights into new music, music news, contests, quizzes, and more!

By clicking "Subscribe" I agree to the website's terms of Service and Privacy Policy. I understand I can unsubscribe at any time.