Whole Meal Salad Recipe | Veggie Fest

Ingredients

• 4 cups mixed dark leafy greens
• 1 cup thinly sliced celery
• 1 cup shredded red cabbage
• 1 cup halved and thinly sliced cucumber
• 1 large tomato, diced
• 1 cup cooked pinto or black beans, drained
• ½ cup coarsely chopped fresh parsley or cilantro
• ½ cup assorted seeds and nuts (such as toasted sesame seeds, sunflower seeds, and/or slivered almonds
• 1 cup shredded zucchini
• 1 cup shredded carrot
• 1 cup alfalfa sprouts
• 1 cup cottage cheese, crumbled feta cheese, or non-dairy cheese
• ½ cup olive oil
• ¼ cup vinegar
• 1 tablespoon prepared mustard
• ½ teaspoon salt (to taste)
• 1 tablespoon mixed chopped fresh herbs (parsley, dill, chives, tarragon or basil) or ½ teaspoon dried
• 1 garlic clove, pressed
• 1 teaspoon honey or maple syrup (optional)