Simple Colorful Toss Salad

Yield: 6 servings Prep Time: 30 minutes

Ingredients: 2 cups iceberg lettuce, chopped

2 cups romaine lettuce, chopped

1 cup cauliflower, chopped or minced

¼ cup purple cabbage, chopped

1 small carrot, grated

1 yellow pepper, chopped

12 cherry tomatoes, halved

Directions:

Prepare vegetables and place them in a large salad bowl.

Toss and serve with your favorite plant-based dressing.

Nutritional Facts per 1-cup: Calories 25 Fat 0 g Sodium 15 mg Carbohydrates 5 g Fiber 2 g Protein 1 g Calcium 22 mg Iron 0 mg Potassium 349 mg Phosphorus 35 mg

Grocery List: _____ iceberg lettuce _____ romaine lettuce _____ cauliflower _____ purple cabbage _____ small carrot _____ yellow pepper _____ cherry tomatoes

This recipe is from "The 'Meat and Potatoes' of Plant-Based Cuisine cookbook." This cookbook is in the process of being published but you can get a PDF copy for $25 Here.

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