Recipe by Faigy Murray

Mega Salad

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Mega Salad
Parve Parve
Easy Easy
6-8 Servings
Allergens

Contains

- Sesame - Soy
30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

These huge salads are all over the place. The bigger the better, and when I say big, I mean tremendous. They’re officially made in huge wooden bowls, although needless to say, whatever bowl or plate you use to make this in, it will be delicious. Tip: Feel free to add some grilled chicken or feta cheese for protein or quinoa to take it up a notch. The ideas are endless.

Ingredients

Salad

  • 1 bag lettuce

  • 1/2 bag shredded purple cabbage

  • 1 cup shelled edamame, defrosted

  • 1 (15-ounce) can Gefen Corn

  • 1 (15-ounce) can Glicks Chickpeas

  • 1/2 pint cherry tomatoes, halved

  • 4 Persian cucumbers, diced

Dressing

  • salt, to taste

  • black pepper, to taste

  • 5 tablespoons water

Directions

1.

Place all dressing ingredients in a jar and shake well to combine.

2.

Place all vegetables in a large bowl. Drizzle dressing over salad and toss just before serving.

About

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Recipe tags

cabbage faigy murray garbanzo beans large yield lunch salad mykitchen_mystudio protein purple cabbage red cabbage salad soybeans
Mega Salad

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