What You’ll Need:
For the dressing:
3/4 c olive oil
1/2 c balsamic vinegar
2 Tbsp local honey
1 shallot
1/2 tsp sea or Himalayan salt
1/2 Tbsp Dijon mustard
For the salad:
1 large head lettuce OR 1 (5-7oz) bag salad greens, any variety, chopped
4 carrots, diced
4 stalks celery, diced
2 c frozen shelled edamame, thawed
1 broccoli brown, finely chopped
1 pint cherry tomato, quartered
6oz bleu cheese
Fresh ground black pepper
Combine salad dressing ingredients in a small food processor or blender. Puree until creamy.
Prepare salad ingredients and toss together. Divide equally into (4) separate containers for easy grab and
go throughout the week OR combine all ingredients in large bowl to share.
Toss with dressing just before serving.
Serves 4
Want more recipes like this? Check out The Veg Out Meal Plan Series!
