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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chopped Detox Salad Recipe

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This recipe for Chopped Detox Salad is from Labor of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Salad
1 bunch of broccoli (about 2 cups chopped)
1/3 large head of cauliflower (about 2 cups chopped)
1/2 small head red cabbage (about 2 cups chopped)
5 kale leaves, stemmed (about 2 cups chopped)
3 carrots, peeled (about 1 cup chopped)
1/2 cup parsley
1/3 cup roasted almonds, roughly chopped
1/4 cup dried cranberries, roughly chopped

Dressing
2 cloves crushed garlic
1 tbsp. grated ginger (about 1 inch)
1/2 cup lemon juice
1 tsp. dijon mustard
1 tsp. honey
1/4 cup extra virgin olive oil
Salt and pepper to taste

Directions:
Directions:
Roughly chop all the veggies into bite size pieces.
Place each veggie into the food processor and pulse until you have chopped the veggies nice and fine. They should look like crumbs and you will definitely have to do this in batches. Fine chop the parsley as well.
Transfer the veggies into a big bowl. Chop almonds and dried cranberries in precessor or by hand.
For dressing, in a separate bowl combine the garlic, ginger, lemon juice, dijon mustard, honey, extra virgin olive oil, salt, and pepper.
Drizzle the dressing over the salad and toss everything together.

Serves 4-6

Personal Notes:
Personal Notes:
Option to add roasted chicken breast for added protein. Delicious and very filling.

 

 

 

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