Garden of Plenty Salad

Makes 7 1/2 quarts (7.5 L)

Spend half an hour assembling this recipe and you will have abundant salad for a big gathering or fresh salad, at a moment’s notice, for up to 5 days. Store it in one or two large containers with a good seal. To keep salad for more than 2 days, it works well to add the romaine lettuce and red pepper fresh every 2 days. Serve it with Liquid Gold Dressing, Lemon Tahini Dressing, Oriental Dressing, or another favourite dressing.

5 large kale leaves
5 large romaine leaves
5 napa cabbage leaves
1/4 medium head of red cabbage, about 7 ounces (200 g)
1 stalk broccoli, about 10 ounces (284 g)
1/2 small head cauliflower, about 10 ounces (284 g)
3 to 4 carrots, about 10 ounces (284 g)
1 red bell pepper, about 7 ounces (200 g)
Remove the stems from the kale and cut the leaves into matchsticks. Tear the lettuce into bite-size pieces. Cut the napa cabbage leaves in half lengthwise, and slice into 1/4-inch (5 mm) long strips. Slice the red cabbage into thin slices. Cut the broccoli and cauliflower into bite-size florets. The broccoli stem can be peeled and diced. Slice the carrots and red pepper into 1/4-inch (5 mm) strips. Combine and toss all in a large bowl.

Per 3 cups (750 mL): calories: 56, protein: 3 g, fat: 0.5 g, carbohydrate: 12 g (5 g from sugar), dietary fibre: 4 g, calcium: 90 mg, iron: 1 mg, magnesium: 29 mg, phosphorus: 75 mg, potassium: 523 mg, sodium: 56 mg, zinc: 0.5 mg, thiamin: 0.1 mg, riboflavin: 0.2 mg, niacin: 2 mg, vitamin B 6: 0.3 mg, folate: 84 mcg, pantothenic acid: 0.6 mg, vitamin B 12: 0 mcg, vitamin A: 461 mcg, vitamin C: 128 mg, vitamin E: 1 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0.1 g

Percentage of calories from protein 21%, fat 7%, carbohydrate 72%