Thursday, April 8, 2010

Spring Veggie Salad

Many of us think that salads have to begin with lettuce, and to make it healthier, we simply switch from the pale iceberg lettuce to a dark spring mix.  While that is a healthier option, that is not the only option.  A great way to incorporate a variety of colorful vegetables into your diet is to create a salad made with lots of fresh vegetables with hearty textures that can be stored for a few days in the refrigerator so that you have something quick to grab on your way to work for a health lunch, or when you come home after a busy day and are too tired to completely assemble an entire meal from scratch.

I like this salad because it incorporates some great vegetables with one of my favorite beans - cannellini.  They are great in salads because they don't get mushy, so you can have great leftovers for a day or two.

*1 can cannellini beans, drained and rinsed thoroughly (look for BPA-free cans!)
*1/4 - 1/2 purple cabbage, finely sliced
*4 carrots, julienned
*2 tomatoes, diced
*1/2 red pepper, julienned
*1/2 green pepper, julienned
*1 bunch of green onions, finely sliced (or 1/2 purple onion, diced)
*1 - 2 cups of chopped hearty greens (like chard, kale or collards)
*2 Tablespoons olive oil
*1 - 2 Tablespoons lemon juice or apple cider vinegar (I like Bragg's)
*1 Tablespoon parsley (dried or fresh)
*salt & pepper to taste

In large bowl combine all vegetables and beans.
In small jar, combine olive oil, lemon juice or vinegar and seasonings.  Shake to combine.
Pour dressing over vegetables and toss to coat evenly.
Makes approx. 4 large servings.
For a more complete main dish, try serving over a bed of chilled, cooked millet or quinoa.

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