Hello from Kansas City! I’m glad to be home with Cookie. We have a lot of snuggles to catch up on. I’m still mentally processing my post-cookbook Morocco vacation, but I’ll share more about it soon. I’m actually thinking about creating a separate travel/lifestyle section of the blog, with its own separate email list—would you be interested? Today, I’m sharing my next giant salad challenge recipe—the idea being that you make the salad and dressing at the beginning of the week, and store them separately. That way, you can enjoy salad all week long! I loved your enthusiasm for the concept.
Here’s an enormous version of the little side salad with carrot-ginger dressing that you met a couple of weeks ago. It’s exactly what I’m craving after two weeks away from home. This one’s full of leafy greens (you know those are healthy), cruciferous veggies (remarkable free radical fighters), and beta carotene-rich bell peppers and carrots. I added some cooked edamame (soy beans) for protein. Bottom line, it’s crisp and delicious and I think you should make it!
Please let me know how you like this recipe in the comments! I love hearing from you. Craving more big chopped salads? Don’t miss these:
Chopped Greek Salad Colorful Chopped Salad with Carrot Ginger Dressing Mexican Green Salad with Jalapeño-Cilantro Dressing Fattoush Salad Recipe Chopped Italian Salad
