Ingredients:
1/4 head red cabbage, shredded (about 2 cups)
1/4 head green cabbage, shredded (about 2 cups)
1/2 red bell pepper, cut into bite size pieces
1/2 orange bell pepper, cut into bite size pieces
1/2 yellow bell pepper, cut into bite size pieces
1/2 cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, cut in half
Dressing:
2 Tbsp. non-fat Greek yogurt
1/4 c. Peach Balsamic
2 Tbsp. liquid honey
1 Tbsp. Butternut Squash Seed Oil
1/2 tsp. kosher salt
1/4 tsp. fresh black pepper
1/4 head red cabbage, shredded (about 2 cups)
1/4 head green cabbage, shredded (about 2 cups)
1/2 red bell pepper, cut into bite size pieces
1/2 orange bell pepper, cut into bite size pieces
1/2 yellow bell pepper, cut into bite size pieces
1/2 cucumber, seeded and cut into bite size pieces
1 pint cherry tomatoes, cut in half
Dressing:
2 Tbsp. non-fat Greek yogurt
1/4 c. Peach Balsamic
2 Tbsp. liquid honey
1 Tbsp. Butternut Squash Seed Oil
1/2 tsp. kosher salt
1/4 tsp. fresh black pepper
In a small mixing bowl, whisk the Peach Balsamic and the butternut squash seed oil, add yogurt until well combined. Whisk in the salt and pepper. Set aside. Meanwhile, in a large mixing bowl, toss the cabbage, peppers, peas, cucumber and tomatoes. If serving immediately toss with the dressing. Otherwise dress the salad right before serving.
Tested in Salads Cooking Class
