“Orange You Glad” Salad

Recipe by: Diane Garber of willpoweryourday.com – PCRM Food-for-Life Trainer

Ingredients:

• Use your favorite veggies on hand or adapt as desired. Here is what I used:
  • 1/3 – 1/2 Small head of purple or green cabbage, finely shredded
  • Any leafy greens you enjoy
  • DRIED HERBS (to your taste – but very helpful) ~ 1 Tablespoon dried parsley, 2 teaspoons thyme, 1/2 teaspoon ground black pepper
  • Roasted/cubed sweet potato or butternut squash
  • If desired, ½ Purple onion, finely diced
  • 1 Carrot, sliced or shredded
  • Green beans
  • Broccoli florets
  • Roasted (or raw,) cubed yellow/orange beets if available
  • 1/2 cup per salad serving of your favorite rinsed/no-salt added beans (garbanzo, kidney, edamame)
  • 1/2 Orange
  • 2- 3 tbsp. Chocolate Orange Balsamic
  • Optional: Top the salad with your choice of pumpkin seeds, sunflower seeds or sliced almonds

Directions:

1. Finely shred cabbage and carrot. Toss in leafy greens, combine. Once combined, sprinkle in dried herbs/pepper and mix well.
2. Arrange salad on a large platter (or plate), in a decorative manner, top with roasted/cubed sweet potato/butternut squash, green beans, broccoli, and optional diced purple onion and yellow/orange beets.
3. In the center of the plate/platter, place the rinsed beans. Use 1/2 of an orange: use a microplane to remove the outer orange rind (lightly remove the rind, only remove the orange color, not the white pith – include in the salad or save for another use.)
4. Use 1/2 of the de-rinded orange, squeeze that juice directly the salad. Now add 2 -3 Tablespoons of California Balsamic Chocolate Orange Vinegar.
5. Serve and enjoy! Optionally, top with crunchy toppings of pumpkin seeds, sunflower seeds, or sliced almonds while serving.