Meal-prep salads are great for weeks that I’m super busy. I’m using a hearty cabbage as the base of my salad because it holds up to the dressing. This way, I can mix everything together, and it won’t get soggy as it sits in the fridge.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings (about 1 cup dressing) |
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 2 tablespoons rice vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon chopped fresh dill
- 1 teaspoon lemon zest plus 1/4 cup lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, grated
- 4 cups chopped green cabbage (from 1/2 head)
- 1/2 cup drained and rinsed garbanzo beans
- 1/2 cup halved kalamata olives
- 1/2 cup sliced hearts of palm
- 1/3 cup toasted slivered almonds
- 1/3 cup crumbled feta
- 1/3 cup chopped green onions
- 1 Persian cucumber, chopped
Instructions
- For the dressing: Add the oil, chives, parsley, vinegar, mustard, dill, lemon zest and juice, salt, pepper and garlic to a bowl and whisk to combine. Set aside.
- For the salad: Add the cabbage, beans, olives, hearts of palm, almonds, feta, green onions and cucumber to a large mixing bowl. Add the dressing and toss to combine. Serve immediately or cover and store in the fridge until ready to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 414 |
| Total Fat | 30 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 11 mg |
| Sodium | 553 mg |
Reviews
Love this salad!!