Monthly Archives: July 2019

Slivers of red cabbage, Walla-walla Sweet onions, and blueberries marry surprisingly well in this invigorating salad, which goes well with anything you care to serve. Lemon Shallot Dressing adds a pleasantly piquant note. Vegans can exchange the hardboiled eggs for chickpeas and add a few tablespoons of nutritional yeast to the dressing for extra protein.

Red, White and Blueberry Salad

4 cups young salad greens
2 cups red cabbage, finely shredded
1 cup cilantro OR flat Italian parsley, stemmed
1 cup basil, stemmed and shredded
1 Walla-walla Sweet onion, halved and finely sliced
4 hard boiled eggs, cut in wedges
OR 1 cup cooked chickpeas
1 pint blueberries, stemmed
1 cup coarsely grated asiago or pecorino cheese
1/2 cup Lemon Shallot Vinaigrette

In a serving bowl, toss all ingredients and serve. Serves 8. Continue reading →