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Tuesday, 17 June 2014

Silver Wolfe Anti Inflammatory Salad - Layered vegetable salad with parsley & red cabbage

Recipe by: Devon Wolfe - Kelowna BC  - Devon Wolfe is a childhood friend who loves the freshness and health benefits of red cabbage, parsley plus all the other fresh vegetables in this salad.  Thank you Devon for a great salad idea.

Presented By: Miriam Borys

Servings: 8-10

1/4 pkg. arugula & kale green mix
1/2 yellow bell peppers- sliced
1/2 red bell peppers- sliced
1/2 cucumber - sliced
1 carrots - shredded (we have found that shredding
 the carrot makes the carrot a lot easier to eat)
1/4 cup red onion - peeled and diced
1/2 bunch parsley, stems removed and diced
1 1/2 cups red cabbage - shredded or sliced
2-3 tbsp. fresh dill
Salad Dressing of Choice or my Soybean & AppleCider Vinegar Salad Dressing

Most of the vegetables above can be sliced on a Mandoline
Arrange prepared vegetables, washed, sliced, diced or shredded in a glass bowl starting with the arugula mix and layering in the order above or as you choose. This is a very colourful salad and works very well in a large glass salad bowl. 
I choose to not dress the whole salad but put the salad dressing on the table so each person can choose the amount of dressing for themselves.

Please click on the link attached to go directly to my delicious Salad Dressing with Soybean Paste and Apple Cider Vinegar

2nd layer - bell peppers

3rd layer - sliced cucumber rounds

4th layer - shredded carrot

5th & 6th layer diced fresh parsley & diced red onion

top with red cabbage  & a sprinkling of fresh parsley reserved for the top


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