Photo of Baked by Melissa's Green Goddess Salad by WW

Baked by Melissa's Green Goddess Salad

2
Point(s)
Total Time
25 min
Prep
25 min
Serves
16
Difficulty
Easy
This salad stays delicious in the refrigerator for up to a week. It tastes great alone, but Melissa's favorite way to eat it is with chips like salsa. You can also use it on sandwiches or tacos. Feel free to improvise anywhere you see fit: Nuts, greens and oil in the dressing can be subbed out for other varieties you have on hand, and you can do that for the veggies in the salad as well.

Ingredients

Uncooked green cabbage

1 head(s), small

Cucumber(s)

1 large

Chives

¼ cup(s)

Uncooked scallion(s)

1 bunch(es)

Olive oil

¼ cup(s)

Fresh lemon juice

4 Tbsp, from 2 whole lemons

Rice vinegar

2 Tbsp

Basil

1 cup(s)

Fresh spinach

1 cup(s)

Garlic clove

2 clove(s)

Uncooked shallot(s)

1 small

Nutritional yeast

cup(s)

Raw cashews

¼ cup(s), or raw walnuts

Table salt

1 tsp

Instructions

  1. Wash and finely chop the cabbage, cucumber, chives, and scallions. Place in a large bowl.
  2. Place the oil, lemon juice, and vinegar in a blender. Add the remaining ingredients (basil through salt).
  3. Blend until your dressing is a thick, pourable consistency.
  4. Pour the dressing over the salad ingredients. Mix well and enjoy!
  5. Serving size: about 1/2 cup