A friend of mine was once a chef, and this is one of his many wonderful recipes. Looks simple. Tastes outstanding. Low-carbers may want to skip the potatoes and carrots until they’ve met their weight loss goals. The only change I’ve made to his original recipe? I subbed out the original maple syrup for some stevia and a drop or two of LorAnn Oils’ maple favoring. It’s your call which one to use, based on your lifestyle 🙂
Chopped Vegetable Salad
Yield: 4.5 cups / 2 servings
Salad
1/2 cup green beans, diced
1/2 cup broccoli, diced
1/2 cup kale, diced
1/2 cup small potatoes, diced (avoid if low carb)
(alternate: 1/2 C. cauliflower florets)
1/2 cup red bell pepper, diced
1/2 cup carrots, diced (use caution if low carb)
(alternate: double bell pepper or use yellow crookneck squash)
1/2 cup tomatoes, diced
1/2 cup green onions, diced
1/2 cup walnuts, chopped
Dressing
2 cloves garlic, minced
1″ ginger, minced
1 tablespoon unrefined extra virgin olive oil
1 tablespoon unrefined cold-pressed avocado oil
2 teaspoons balsamic vinegar
2 teaspoons rice vinegar
1 teaspoon lemon juice
1/2 teaspoon maple syrup
/or/ 1-2 drops of LorAnn Oils’ maple flavoring and liquid stevia
Whisk, taste, adjust…then pour over salad, mix, serve…enjoy!