Green and Gold

#Green cabbage, green apples,  green broccoli, yellow raisins, yellow slivered almonds, yellow miso, a lime, and a tangerine.

This is one of my favorite salads to make.  It is filling, it can be made in bulk, and it tastes better the longer it marinates.  Of course, as with most salads, adding other ingredients that you like or have on hand makes it that much more delicious!

I start with about 1/3 of a large head of green cabbage, chopping it in small pieces.  cabbage

Follow that up with 1 cup of chopped broccoli, 1 chopped green apple, 1/2 cup of slivered almonds or pine nuts (or both!) and 2/3 c. of yellow raisins.

Squeeze 1-2 limes and 1-2 tangerines; mix in a heaping tsp of Miso paste. miso This tangy paste is a great addition to salad dressings, marinades, sauces, soups and stir fries.  Mmmm!  Drizzle in 1/4 to 1/2 c. olive oil and whisk together with a little sea salt.  Pour over cabbage mixture to blend and let sit for a few hours.  I pile a big cup of this over a bed of Romaine for a huge and satisfying lunch. The raw cruciferous veggies are an excellent way to get loads of nutrition and to improve digestive health. You can squeeze another lime or tangerine over your salad each day if you like more dressing. salad

 

I tend to limit the fats once I have added the olive oil.  No sense in turning a healthy low-fat meal into a high-calorie meal just by adding oil.

I’d rather add a slice of hot bread!