Loaded Chopped Salad |
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Credit: Chad Sarno
| 4 | cups | romaine hearts, chopped | ||
| 1 | cup | green cabbage, chopped | ||
| 1 | cup | kale of choice, stemmed and chopped | ||
| 2 | cups | cooked white beans, strained and rinsed | ||
| ¼ | cup | hemp seeds | ||
| 1⁄2 | cup | toasted walnuts, chopped | ||
| 1⁄2 | cup | roasted pepper, chopped | ||
| 1 | avocado, seeded and cubed | |||
| 2 | green onions, sliced thin | |||
| 1⁄4 | cup | loose packed Italian parsley, chopped | ||
| 1⁄4 | cup | mint leaves, chopped | ||
| 1⁄3 | cup | Dijon Vinaigrette | ||
whole wheat toasted pita, and your , choice of plant protein, to serve |
In a mixing bowl, combine all the chopped ingredients. Drizzle Dijon Vinaigrette, gently toss and allow to coat with the dressing.
Serve in a large bowl. Serve top up with additional toasted walnuts or seeds, your choice of added plant protein, or/and avocado with pitta on the side.