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Ingredients
  • subheading: Chopped Salad:
  • 2 cups red cabbage, chopped
  • 2 cups green cabbage, chopped
  • 1 cup mixed yellow & red bell pepper, diced
  • 1 cup celery, chopped
  • 1 cup snap peas, sliced
  • ¼ cup red onion, finely diced
  • 15- ounce canned kidney beans, rinsed and drained
  • 1 cup sharp cheddar cheese, diced into ⅓ -inch cubes - optional but tasty.
  • a couple of shakes of salt
  • subheading: Yogurt Dressing:
  • 1 cup Greek yogurt or use vegan yogurt
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 1 clove garlic, pressed or minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon soy sauce (optional but I like the depth it gives)
  • ¼ teaspoon ground black pepper
  • ½ teaspoon sea salt
  • ½ cup parsley, chopped
  • ½ cup fresh mixed herbs chives, dill, basil, mint, chopped
  • subheading: Topping:
  • microgreens
  • toasted sunflower seeds
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