This is one of my all-time favorite salads. It makes a large portion and is perfect for a potluck dinner or if you happen to have a large family, or maybe if you just purposely want left overs! It is so colorful and fresh and reminds me of summer with every bite. It only takes about 10 minutes to chop all the ingredients and 30 seconds to put together the dressing.
Organic Ingredients:
2 fennel bulbs
2 heads Belgium endive
1/4 head red cabbage, shredded
2 large carrots, grated
1 red pepper, seeded and cut into thin strips
1 cucumber, peeled, cut lengthwise into quarters and thinly sliced
1 heart of celery with leaves, finely chopped
1 small red onion, finely sliced
1 bunch of cilantro, chopped
1 Tablespoon of crispy pine nuts
1 avocado, thinly sliced
1 tomato, cut into wedges or cubes
1/4 lb Roquefort cheese, crumbled (optional, I left this out as I can't find it organically)
Toss all the vegetables together well and add 3/4 - 1 cup of a Balsamic Vinegar Dressing.
Balsamic Dressing:
2 parts Extra virgin olive oil
1 part Balsamic Vinegar
1 heaping tsp of Dijon or coarse mustard.
(shake well in a jar)
You can find this recipe and more in the Nourishing Traditions cookbook by Sally Fallon.