Every now and then I surprisingly crave something healthy, something that I can eat with my lunch that provides me with more nutrients than potato chips...which I love. I think it's the salty crunch that does it for me. Today as I was meandering through some blogs and cookbooks, I remembered my favorite easy salad that I usually have everything on hand for. It's crunchy, a bit sweet if using good fresh veggies, salty with lots of flavor and it goes great with just about everything. Plus if you get hungry in the afternoon, you can have a few large bites without feeling guilty. I love making a big batch of it and eating it all week for lunch since my husband won't dare put something with that many green things in his body! Feel free to add or remove your favorite veggies & nuts to this. It will only make it more mouth watering for you...
Crunchy Walnut Salad (serves 4)
Bag or quarter of white cabbage, finely shredded
2 carrots grated
1 red pepper, sliced bite size
3 celery stalks, sliced
1/2 cup peas (can use frozen)
2 green onions, sliced
1/2 cup walnuts, chopped
2 T. cilantro (can use parsley instead)
2 carrots grated
1 red pepper, sliced bite size
3 celery stalks, sliced
1/2 cup peas (can use frozen)
2 green onions, sliced
1/2 cup walnuts, chopped
2 T. cilantro (can use parsley instead)
Dressing:
3 T. olive oil
2 T. cider vinegar
2 tsp. dijon mustard
1 garlic clove, crushed and diced
Combine all the vegetables in a large mixing bowl. In a food processor or blender, mix the dressing ingredients and blend well. Pour the dressing over the salad and toss to combine. Add salt and pepper to taste.
3 T. olive oil
2 T. cider vinegar
2 tsp. dijon mustard
1 garlic clove, crushed and diced
Combine all the vegetables in a large mixing bowl. In a food processor or blender, mix the dressing ingredients and blend well. Pour the dressing over the salad and toss to combine. Add salt and pepper to taste.
Adapted from the book "You Are What You Eat" by Dr. Gillian McKeith
