Full of Green Salad

Recipe By Brynie Greisman

Cook & Prep: 05 m
Serving: 8
No Allergens

Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It's cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.

Ingredients (8)

Salad

1 medium cabbage, thinly sliced, or a 1-lb. (454-g.) bag shredded cabbage
1/2 a package of parsley, chopped (I use stems too)
4 scallions, sliced (green and white part)

Dressing

salt, to taste
pepper, to taste
1/4 teaspoon garlic powder
2 and 1/2 – 3 tablespoons fresh lemon juice
1 and 1/2 tablespoons Bartenura Olive Oil

X

Bartenura Olive Oil

Start Cooking

Prepare the Salad

Combine salad ingredients in a large bowl.
Mix all dressing ingredients in a small container. Shake well.
Pour over salad right before serving. Toss all together.

Note:

You can prepare the parsley and scallions the day before and bag them separately in the fridge. Also, if you’re using shredded cabbage, it’s a good idea to rinse and dry it before using, to remove the processed taste it has.

Variation:

I first tasted this salad with fresh dill and it was also good. My family preferred the parsley version. I once threw in a handful of pomegranate arils I had in the fridge. They added gorgeous color, delicious flavor, and really nice texture too.