Chopped Salad Recipe

Ingredients for Salad:

• 1 cup cabbage, chopped

• 1/2 red onion, chopped

• 1 green onion, chopped

• 2 scallions, chopped

• 2 bell peppers, chopped

• 1 cup cherry tomatoes, halved

• 3 ears of corn, boiled (option to keep raw) and kernels removed (1 set aside for dressing)

Instructions for Salad:

1. Chop the cabbage, purple onion, green onion, scallions, bell peppers, and cherry tomatoes.

2. Boil 3 ears of corn and remove kernels. Set aside the kernels from 1 ear for the dressing.

3. Toss the chopped veggies and corn into a large bowl.

Dressing Ingredients:

• Kernels from 1 boiled ear of corn

• 2 tbsp extra virgin olive oil (EVOO)

• 1/2 roasted red pepper

• Pinch of salt and pepper

• 1/4 tsp turmeric

• Juice of 1 lemon

• Splash of vinegar from sweet and spicy jalapeños (optional)

• 1/2 tsp curry powder

• 2 cloves garlic

• 1 tbsp Kite Hill vegan yogurt

Instructions for Dressing:

1. In a blender, combine corn kernels, EVOO, roasted red pepper, salt, pepper, turmeric, lemon juice, vinegar, curry powder, garlic, and vegan yogurt.

2. Blend until smooth and creamy.

3. Pour the dressing over the salad and toss to coat evenly.

Serving Suggestions: I served this fresh and crunchy salad with a side of Dave's Gourmet Korean Tofu and Siete Chips for added texture, flavor and protein.