Vibrant Purple & Green Salad

Recently, I discovered how much I love cabbage! Last week I sautéed it with garlic and butter; it came out both crunchy and tender and was a delicious addition inside our chicken tacos.

But let’s talk about RAW cabbage. I mean, it’s good; it’s even pretty! So vibrant in color. But it needs a little help in the “flavor department”.  All you gotta do is put it together with some other tasty things, and you can have a killer spring salad.

I made this today for lunch, and decided to share it here on Tiny Kitchen.  Once you have your basic 4 ingredients, it’s very easy to throw together!  All you need is:

  • chopped raw red cabbage
  • chopped raw broccoli
  • chopped scallions/green onions
  • fresh feta cheese (sheep feta is the best, in my opinion!)

 To make the dressing, combine:

  • 8 TBSP olive oil
  • 1 tsp. balsamic vinegar
  • 4 TBSP red wine vinegar
  • 3 TBSP agave
  • 1 ½ tsp. Dijon
  • salt & pepper to taste

{depending on the amount of vegetables you chop, you will probably not use ALL the dressing.  Start with a little, you can always add more.  I just like to make plenty and keep it in the fridge. It’s a nice homemade dressing to have on hand for other side salads with dinner, throughout the week.}
ImageMix your vegetables, add portion of dressing (to your liking), then crumble feta on top and mix it all together.

Just look at it!  Quite colorful, and it has Spring and Summer written all over it : )

You can make this for a light lunch, a side dish at a dinner party, or prepare it for BBQ’s!  Oooo I cannot WAIT for summer.

from my Tiny Kitchen,


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