Full of Green Salad

Brynie Greisman Recipe By
  • 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

Dressing

Start Cooking

Prepare the Salad

  1. Combine salad ingredients in a large bowl. 

  2. Mix all dressing ingredients in a small container. Shake well. 

  3. 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.

Credits

Photography: Hudi Greenberger.

Styling: Renee Muller.

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