My friend Cathy who has been attending Chef’s School has inspired me this week with all the salads she has been making and blogging about. You must check out her blog, the salads are colorful, and so yummy looking! She definitely has lots of great information there as well.
Here’s one I created that so easy, yet tastes so gourmet!
1 bag organic baby spinach
1 organic heart of romaine
2c. shredded cabbage
1 persian cucumber
1 apple of choice, or you may use a pear
2-4 tbs fresh mint minced
soft goat cheese for garnish (Optional) (You may use toasted nuts or seeds instead if you wish to make this vegan)
1/4 c. olive oil
1/8 c. balsamic vinegar
2 Tbs. Mango Ginger Chutney (Trader Joes)
1 clove garlic crushed
Sea salt and freshly ground pepper to taste
Mix all the salad ingredients together in a large bowl, except for the goat cheese.
Make the dressing by mixing the ingredients then adding it to the salad a little at a time as you don’t want to drench it. If you have any left over you can use it on a different salad the next day or make a smaller version of this salad again. Enjoy!