cranberry coconut salad.
Did you know that there are recipes for salad?! I never thought you'd need one, until I started getting bored of the same-old-same-old and found myself googling "salad recipes." This one here happens to be one that I put together after staring at my open fridge for a good 30 seconds. That may not sound like a long time, but trust me, it is. Especially when you consider how much energy a fridge draws when you open its door!
I used a really nice coconut-infused white balsamic vinegar mixed with olive oil for the dressing, but I suspect you could easily substitute this with a plain white balsamic vinegar mixed with melted coconut oil.
Anyways, on to the recipe!
My suggestion: just throw any vegetable onto your plate from the fridge that you see and think "that could be in a salad." Because that's what I did. And it was yummy. This one in particular was light, crunchy, and sweet but slightly tangy with thanks to the cranberries and pumpkin seeds.
Anyways, on to the recipe!
My suggestion: just throw any vegetable onto your plate from the fridge that you see and think "that could be in a salad." Because that's what I did. And it was yummy. This one in particular was light, crunchy, and sweet but slightly tangy with thanks to the cranberries and pumpkin seeds.
Ingredients:
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Dressing:
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- Tear spinach and place on plate as base.
- Dice tomatoes, cucumber, and red bell pepper.
- Shred cabbage.
- Serve chopped vegetables on top of spinach.
- Dress the salad with balsamic vinegar and olive oil.