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Simple Chopped Salad with Orange Vinaigrette
Servings: 6 servings, about 24 meatballs
Author: Lauren Kelly Nutrition
  • 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:
  • 1/2 cup apple cider vinegar
  • 1 teaspoon dried basil
  • 1/4 cup fresh squeezed orange juice about 1/2 orange
  • 1 tablespoon honey or 1/4 teaspoon stevia if vegan or sugar free
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup extra virgin olive oil
  1. Place all of the ingredients for the salad in a large bowl and mix well.
  2. Place all of the ingredients for the dressing except the olive oil into a mason jar or some other airtight container and shake well.
  3. Add olive oil and shake again.
  4. Pour over salad or store in the refrigerator for 3-5 days.