Colourful Salad with Turmeric Italian Dressing
Today we're making this beautifully colourful salad with a homemade Italian dressing with a touch of turmeric for added anti-inflammatory benefits.
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Servings: 6
Calories: 15242.16kcal
Equipment
- 1 large salad bowl
- 1 mason jar
Ingredients
- 4 cups mixed lettuce (romaine, arugula, spinach)
- 1 cup red cabbage shredded
- 1 cup cucumber diced
- 1 orange or red pepper seeded and diced
- 1 cup chickpeas
- 1 cup matchstick carrots
- 1/2 cup radishes diced
- 1/4 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp dijon mustard
- 1 clove garlic minced
- 1 tsp dried oregano or 1 tbsp fresh
- 1 tsp dried thyme or 1 tbsp fresh
- 1/2 tsp ground turmeric
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- In a large salad bowl, arrange salad greens on the bottom. Add cabbage, cucumber, chickpeas, pepper, carrots and radishes on top.
- To make the dressing, add olive oil, vinegar, mustard, garlic, herbs, turmeric, salt and pepper to a mason jar. Secure with a lid and shake.
Notes
Serve with a protein to make it a full meal.
Use any combination of lettuce for the salad. I used 2 cups of romaine, 1 cup arugula, 1 cup spinach but you could use any salad green for this salad.
Substitute avocado oil for olive oil. Do not use canola, sunflower or safflower oil as they are pro-inflammatory and highly processed seed oils.
Substitute fresh herbs for dried herbs if available.
Add goat or feta cheese on top if desired.
Nutrition
Calories: 15242.16kcal | Carbohydrates: 13.7g | Protein: 3.6g | Fat: 10g | Saturated Fat: 1.4g | Sodium: 283.2mg | Potassium: 242.1mg | Fiber: 4.9g | Sugar: 4.2g