Salads are GREAT! If anyone is thinking, ‘salads are so boring’ then this post is for YOU! Salads are only boring if you make them boring, and to be honest this goes for all food. As long as you start with delicious, quality ingredients, pretty much anything you make will be amazing. This salad is a great example of the philosophy that simple, quality ingredients prepared in simple ways can be utterly delicious. Try using local, organic produce and ingredients as much as possible!

Now for this salad recipe, you can use whatever you have on hand, so although the ingredient list is a bit long, definitely use whatever’s in your produce drawer. Lastly, the dressing completely makes this salad!


Chopped Salad Recipe


Ingredients

Salad

3 Cups Greens (I used organic spring mix and sunflower sprouts)

1/2 Cup Grape Tomatoes; halved

1/2 Cup Bell Pepper; Chopped

1/2 Cup Cucumber; Chopped

4 Eggs

4 Slices Bacon; cooked and chopped (optional)

1/4 Cup Feta (I use Goat’s Milk)

1/4 Cup Hemp Hearts

Dressing

1/4 Cup Veganaise (or Mayonnaise)

1 TBSP Basil; finely chopped

1 TBSP Parsley; finely chopped

1/2 Lime; juiced (about 2 TSP)

1 TBSP Apple Cider Vinegar

1/2 TSP Coconut Nectar or Maple Syrup

Salt and Pepper

Instructions

Place your eggs in a pot and cover with water, cover your pot. Turn your burner onto high and bring your pot to a rolling boil. Once your water reaches a rolling boil, turn the burner off and leave your pot covered for 12 minutes. Drain the water and rinse the eggs with cold water. Once cooled, peel your eggs and slice them.

Combine your greens, chopped veggies, sliced eggs, feta, hemp hearts and bacon (if using), in a bowl.

To make your dressing, combine all ingredients in a mason jar, shake to combine. This recipe will give you enough dressing for a couple salads, the dressing will keep well in the fridge for about a week.

Pour dressing on salad, toss to combine, serve immediately.


Goodness Tip
Toss your salad without the dressing, divide into dinner portions and then divide the leftovers into lunch portions. Dress the dinner portions and leave the leftover lunch portions undressed, to take with you for lunch the next day. Dress the salads just before serving!


 

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