This salad is colourful and delicious with a dressing that can be used for just about any salad.
1 large bulb of fennelthinly sliced
½ medium red cabbagethinly sliced
1 can chickpeasdrained and rinsed
1 handful alfalfawashed and separated
¼ cup slivered almonds
1 handful parsleywashed and chopped
1 small applethinly sliced
Dressing
3 tbsp apple cider vinegar
1 tbsp Tamari
½ cup extra virgin olive oil
1 garlic cloveminced
1
Mix salad ingredients together in a large bowl.
2
Mix together the dressing ingredients.
3
When ready to serve, dress the salad and divide into portions or present in a large bowl.
CategoryGluten Free, Low Carb, Lunch, Salad, Side, Vegan, Vegetarian
Ingredients
1 large bulb of fennelthinly sliced
½ medium red cabbagethinly sliced
1 can chickpeasdrained and rinsed
1 handful alfalfawashed and separated
¼ cup slivered almonds
1 handful parsleywashed and chopped
1 small applethinly sliced
Dressing
3 tbsp apple cider vinegar
1 tbsp Tamari
½ cup extra virgin olive oil
1 garlic cloveminced
Directions
1
Mix salad ingredients together in a large bowl.
2
Mix together the dressing ingredients.
3
When ready to serve, dress the salad and divide into portions or present in a large bowl.