Baked by Melissa's Green Goddess Salad
2
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 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
1 large
Chives
0.25 cup(s)
Uncooked scallion(s)
1 bunch(es)
Olive oil
0.25 cup(s)
Fresh lemon juice
4 Tbsp
Unseasoned rice vinegar
2 Tbsp
Basil
1 cup(s)
Spinach
1 cup(s)
Garlic clove
2 clove(s)
Shallot(s)
1 small
Nutritional yeast
0.333 cup(s)
Raw cashews
0.25 cup(s)
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
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