Health-Nut Salad with Yogurt Dressing
More and more people have turned to eating healthy food and include Salad in their meals, This is one of those salads that really look colorful and you can add what you like to this salad. This is one of my favorite salads.
This recipe has been adopted from something I saw online and made it to my liking. The recipe called for Broccoli or Cauliflower which I did not include. Broccoli may work great if Saute the little florets. I also changed some ingredients, so basically changed the recipe.
The dressing is made fresh with Yogurt, Rice vinegar I like Balsamic white Vinegar, Sunflower seeds and Mustard.
This recipe makes about 4 to 6 Bowls of Salad-depending on the size of the bowl.
If there is any left over dressing, you can store it in the Refrigerator for 5 to 7 days.
- 1 Bunch-about 3 to 4 leaves of Kale, washed- veins removed use only the curly portion of leaves- tear them in about 2 inch pieces
- 1 Packet- about 7 Oz of Arugila wakshed
- 1 head of Romain Lettuce-seperate leaves and washed
- 0.5 cups Red-Purple looking Cabbage Shreded
- 6 Sweet Peppers-Red, Yello, Orange
- 0.5 cups Garbanzo Beans- Canned-draained and washed
- 0.5 cups Pumpkin Seedss-raw
- 0.5 cups Chopped Cilantro
- 0.5 cups Plain yogurt
- 0.5 cups Rice vinegar or white Balsamic Vinegar
- 1 tablespoon Prepared Mustard
- 0.25 cups Raw sunflower seeds
Wash and prepare all leafy Vegetables -Make sure they are dry.
Add shredded Cabbage, and Cilantro
Cut peppers lengthwise, remove seeds and the slice (small side) about 1/4 inch thick - add to the Vegetables
Top the salad with Pumpkin seeds. Add the dressing , Season with salt and Pepper and serve.
The Cabbage will give a beautiful pink color within a few minutes
Dressing Recipe : Blend all items, add salt and pepper to taste