So you don’t really want to jump on the “eating healthy” bandwagon because you’re thinking that you’d feel restricted to only eating salads, right? HA! Heck no! My family and I eat a very wide variety of healthy foods and only SOME meals consist of salad. This one is one of my favorites though – it is just as delicious as it is pretty!
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1/2 cup white balsamic vinegar
—-> (I used Sicilian Lemon from Olivada and it was delicious! http://www.olivadaoils.com/vinegars.htm)
2 Tbsp extra-virgin olive oil
2-3 cloves garlic, minced (I use my garlic press)
1/4 cup finely chopped cilantro
Sea salt and pepper to taste (optional)
2 cups black beans, drained & rinsed
1 cup carrots, diced
2 cups red bell pepper, diced
2 cups yellow bell pepper, diced
2 cups red cabbage, chopped
1 cup yellow zucchini (summer squash)
1/2 cup unsalted sunflower seeds
8 cups salad greens (I used romaine lettuce)
1. Combine vinegar, oil, garlic, cilantro and salt & pepper (optional) in a small bowl, whisk to blend.
2. Evenly divide dressing between 4 or 5 quart sized canning jars.
3. Evenly layer black beans, carrots, bell peppers, cabbage, zucchini, sunflower seeds and salad greens on top of dressing in jars (follow that order for your layers).
4. Serve immediately or cover and refrigerate for up to 3 days. Shake before serving.
Yield: 4 BIG Salads or 5 still-pretty-big salads 🙂
I hope you enjoy this recipe as much as I have! I made this salad from a recipe I got from the Shift Shop program – there were so many healthy but amazing recipes that I got along with that program. If you want to improve your health, lose weight, get stronger, just FEEL GOOD about yourself… Send me an email! I would love to coach you all the way through your journey!
~ Lacey Busse ~
Health & Fitness Coach
Founder of Team Shine 2 Inspire