Simple Chopped Salad with Orange Vinaigrette
Servings: 6 servings, about 24 meatballs
Ingredients
- Salad:
- 12 ounces Brussels sprouts shredded
- 12 ounces shredded red cabbage
- 12 ounces broccoli slaw mix mixture of shredded red cabbage, broccoli, carrots
- 15 ounces chickpeas rinsed and drained
- Dressing:
- ½ cup apple cider vinegar
- 1 teaspoon dried basil
- ¼ cup fresh squeezed orange juice about ½ orange
- 1 tablespoon honey or ¼ teaspoon stevia if vegan or sugar free
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup extra virgin olive oil
Instructions
- Place all of the ingredients for the salad in a large bowl and mix well.
- Place all of the ingredients for the dressing except the olive oil into a mason jar or some other airtight container and shake well.
- Add olive oil and shake again.
- Pour over salad or store in the refrigerator for 3-5 days.