A Very Good Salad
This is just a really good salad. It’s crunchy, fresh, salty, sweet, a tad creamy, tangy, and healthy. It’s more of a slaw. Salad doesn’t have to be boring! Miss me with the “field greens”, which I find is typically little more than a Fyre Fest-esque handful of leaves topped with some shaved carrot and a single whole cherry tomato. Shudder.
Make this as a side or as a main, add chicken or other protein, and customize to your liking. Omit the goat cheese for dairy-free, likewise nix almonds for nut-free or if you’d prefer without (it’s still good!). It’s a crowd favorite, and kids like it, too.
Serves 2.
INGREDIENTS:
2 cups organic arugula
1.5 cups (about 1/4) red or green cabbage, thinly sliced and chopped
1 organic fuji apple, chopped into thin matchsticks
1/4 red onion, diced
1/4 cup goat cheese crumbles
1/4 cup dry roasted salted almonds, roughly chopped
3-4 T OG Salad Dressing, plus more to taste, if needed
pinch of pink salt
STEPS:
Make salad dressing.
In a medium-large mixing bowl, add arugula.
Halve the cabbage, setting one half aside. Core the other half by cutting diagonally into the exposed side to remove the tough inner stem. Turn it on it’s side so it lays flat against the cutting board and thinly slice. Chop the slices crosswise, and add to mixing bowl.
Chop red onion, add to bowl.
Chop apple, add to bowl.
Add pinch of pink salt (always season your greens!).
Chop almonds, add.
Add goat crumbles (if you don’t have crumbles, use a fork to flake crumbs from a log of goat cheese—wait until right before adding to take it out of the fridge; won’t crumb well if room temp).
Add 3 T salad dressing and mix everything well. Add more in 1 T increments to avoid overdressing.
Split into two bowls, and serve immediately. Enjoy!
