This is a great salad with an array of vegetables to make on the weekend to have a healthy dish ready to eat during the week!

Crunchy Chopped Salad with Lemon Ginger Vinaigrette

Serves 4-6 | Prep time: 30 minutes (dressing is best refrigerated for an hour)

Ingredients:

2 cups cauliflower
2 cups broccoli
1 cup red cabbage, roughly chopped
1 cup carrots, roughly chopped
1 cup red grapes, halved (see tip below)
2 celery stalks, chopped
½ cup fresh parsley, chopped
1/2 cup slivered almonds
1/2 cup sunflower seeds

Vinaigrette:

1/2 cup lemon juice
1 Tbsp. fresh ginger, peeled and grated
1 Tbsp. clover honey
1/2 tsp. sea salt

Instructions:

For the Dressing: Place the ingredients for the vinaigrette in a small jar with a lid and shake to mix. Can substitute maple syrup for the honey. Refrigerate for a least 1 hour.

For the Salad:

1. Place the cauliflower, broccoli. rough chopped cabbage and carrots in a food processor with a blade, and pulse process until they’re finely chopped. Put in a bowl.

2. Stir in the prepared grapes*, celery, parsley.

3. Top with the almonds.

4. Just before serving, toss with the vinaigrette and top with sunflower seeds.

*Time Saving Tip: hold grapes between two plates to cut the batch in half with a long serrated knife.

To increase the number of servings, place on a bed of lettuce.

Now may the God of hope fill you with all joy and peace in believing, so that you will abound in hope by the power of the Holy Spirit. Romans 15:13