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August 6, 2014

Carefree Veggie Chop

With lemon-mustard dressing

Heather Lounsbury, author of Fix Your Mood With Food

  • The author says, "Can't turn your head off at night? All of these ingredients help reduce worry and overthinking." Heather Lounsbury

Serves 4
 

Salad

1 Romaine heart plus 2 leaves kale, chopped into small pieces
1 cup pea sprouts and/or bean sprouts
2 celery stalks, sliced crosswise into small pieces
2 small radishes, thinly sliced
1/4 red bell pepper, thinly sliced
1/4 cup shredded carrots
1/2 cup garbanzo beans
1 tablespoon raw pumpkin seeds

Dressing

2 tablespoons fresh lemon juice
1 teaspoon raw apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Dash or two of sea salt
2 tablespoons fresh dill, chopped
1 tablespoon nutritional yeast
1 clove garlic, minced

Shake the salad dressing ingredients vigorously in a jar.

Combine the salad ingredients in a large bowl. Just before eating, add the salad dressing and toss the salad until it is thoroughly coated.

Tips

  • Make sure to use organic ingredients whenever possible.
  • Feel free to add or take away ingredients to emphasize your favorite vegetables.
  • You can double or triple this recipe to make salads for the week.
  • The salad dressing will keep in your refrigerator for up to nine days.
  • Find nutritional yeast in most organic grocery stores (often in bulk bins).

(Recipe courtesy of Heather Lounsbury, author of Fix Your Mood With Food.)

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 234
Fat: 14 g 
Carbs: 20 g
Fiber: 6 g
Protein: 6 g
Sodium: 264 mg

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