SHREDDED VEGETABLE DETOX SALAD

I have to admit that I really like this salad.  It is chalk full of veggies and a nice change to my lunch or dinner options, especially when Jeff is out of town.  I did make a few variations to the recipe, and I think that it is even better the next day.

adapted from Doughing Rogue

Which is a Whole Foods Copy Cat recipe.

Ingredients:

-3/4 lb carrots

-2 bunches broccoli, roughly chopped

-1 head cauliflower

-1/2 bunch kale (I didn't know if I liked Kale so I only used about 3 leaves.

-1/2 cup fresh parsley

-1/2 cup sunflower seeds

-1-1 1/2 cups raisins ( I also added about 1 cup of craisins)

-1/8 cup olive oil

-juice from 1 lemon
-salt & pepper

Directions:

1. Using the shredding attachment for your food processor, shred the carrots. Add to a large bowl and set aside.



This is my salad at my desk at work.  Not the
prettiest container.  Oh well.



2. Switch to the regular food processor blade and add the broccoli. Process until in tiny pieces (you may need to do a few batches of the broccoli). Add to the bowl with the carrots.

3. Repeat step 2 with the cauliflower. Repeat again with the kale, and then the parsley.

4. Add the raisins and sunflowers seeds to the large bowl with all of the vegetables. Toss to combine. Add the olive oil and lemon juice, stirring to mix well. Season with salt & pepper. Refrigerate until ready to serve.

Instead of leaving this huge salad in a bowl I packed it up in individual containers so they were ready to grab for lunch and/or dinner.  (You will need quite a few)

 

MY ADAPTATION:  Every day that I have taken this to work for lunch I have drizzeled a little amount of Newman's Own light balsamic dressing on it and I just can't begin to tell you how good it makes this salad.  I think that there maybe more veggies hanging out in my fridge from now on. 

Sidenote:  This recipe is called a DETOX salad for a reason.  After eating this many vegetables on a regular basis, well you will be regular.  He he.