This is one of my favorite green salads! The recipe is from Ambitious Kitchen. I’m always blown away by the flavor combos she comes up with! I’m a fan of new/weird flavors/textures, but as I’ve mentioned before, my husband is not AT ALL (think Olive Garden house salad- that’s his salad zone). Finding salads we both love is not the easiest thing, but this is one we definitely both love!
If you’re wondering why I always give the reason for the subs, it’s so you can decide if that’s a sub for you.
Recipe Notes:
- I omitted the cabbage, but only because I didn’t have it on hand- I think it would be wonderful in this!
- I subbed microgreens for sprouts because I was using them for another recipe
- I omitted the tomato, peppers, onions, olives due to food sensitivities/preferences
- I subbed goat cheese for feta due to food sensitivities
- I did half spinach, half green lettuce because I don’t love too much spinach in my salads
- I subbed lime for lemon juice due to food sensitivities
- In the dressing she says to use honey or sugar- I used honey.
- To make dairy-free, omit cheese
- To make vegan, omit cheese and try subbing maple syrup for honey (I haven’t tried this one)
Her recipe is here. We love this salad and hope you do too!
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