Thursday, April 13, 2017

{soups-salads-and-salad-dressings} Crunch Salad with Creamy Balsamic Dressing


Crunch Salad

Tossed with your favorite dressing, this salad tastes so good that you'll forget it's so good for you. Add sliced chicken for a satisfying complete meal. 

Yield: 4 main dish servings or 6-8 side dish servings


1. 4 ounces (about 8 lightly packed cups) baby spinach or mixed greens

2. 1 cup shredded cabbage (I like red for color; green is fine, too)

3. 1 cup chopped broccoli, optional*

4. 1 carrot, peeled and julienned or shaved into strips with a peeler

5. 1/3 cup dried cranberries

6. 1/4 cup EACH slivered, toasted almonds and salted sunflower seeds

7. Dressing of choice (creamy balsamic…(see below), ranch, blue cheese, apple cider vinaigrette are all great options -- see links above)



1. Add all ingredients to a large salad bowl. Drizzle with dressing of choice and toss well.


1. *If you prefer crisp-tender broccoli over raw, simply blanch the florets in a pot of boiling water for 1-1 1/2 minutes (or 30-60 seconds longer for more tender florets), and then drain and plunge immediately into a bowl of ice water. If desired, you may slice the stems and use them, too. This step may be done at the beginning of the week for convenient use over the next 5-7 days.

2. To completely prepare this salad in advance, add the desired amount of dressing to the bottom of a salad bowl. Top with the cabbage, carrots, and broccoli first, followed by the lettuce. Sprinkle with the cranberries, nuts and seeds. Cover and refrigerate until serving time and then toss as usual. If the salad will be in the refrigerator longer than a few hours, sprinkle the nuts and seeds on just prior to serving to maintain optimal crunch.


Creamy Balsamic Dressing

This versatile dressing complements almost any green or grain-based salad and can be used as a sauce for chicken and roasted vegetables, too. Try it with this Crunch Salad --add chicken for a complete meal that's healthy and hearty. 

Yields 1+ cup


1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1/4 cup plain Greek yogurt (non-fat is fine)

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon honey

1 garlic clove, minced

1/2 teaspoon dried oregano or Italian seasoning

1/2 teaspoon kosher salt



1. Combine all of the ingredients in a blender and blend until smooth, scraping down the sides as needed.

2. Pour into a jar and refrigerate until needed. The dressing will thicken slightly upon refrigeration and will keep for approximately one week.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.




Posted by: "Jodi Thompson" <>
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