I love this Salad! I shared it with my mom and she ate it for 3 meals! We both love this salad! I am going to bring this to our Easter Lunch! My friend, Shelly gave me this recipe. I love how every ingredient is extremely healthy and how all the flavors mesh together perfectly. Make sure you use an extra big bowl because it makes a ton. You can always half the recipe too. If you want to impress people, make this salad!
1 package whole wheat linguine noodles, cooked, rinsed, and cooled
1/2 head sliced napa cabbage
1/2 head sliced purple cabbage
1/2 bag baby spinach
1 red bell pepper, sliced thinly
1 yellow bell pepper, sliced thinly
1 bag bean sprouts ( I made my own)
Chopped cilantro up to one bunch to taste
3 whole scallions
3 whole cucumbers, peeled and sliced
1 can whole cashews about 10 oz
Grated carrots
1/2 package frozen chicken strips (1/2 lb)
Dressing:
1 whole lime, juiced
1/2 C olive oil
1/2 C soy sauce
2-3 TBSP coconut oil
1/3 C Agave or brown sugar
3 TBSP ground or grated ginger
2 cloves garlic, chopped or minced
chopped cilantro to taste
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad before serving. Dressing will keep for up to 3 days in the fridge. Serves 12.
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