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“Orange You Glad” Salad

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


  • 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


  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.
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