|Photo: What's Gabby Cooking|
Here's my tweaked-lazy-chef recipe:
For the salad
14 oz bag coleslaw
½ cup dried cranberries
1 ripe avocado, cubed
¼ cup shredded Parmesan cheese
For The Lemon Vinaigrette dressing
2 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste
1. Dump the salad ingredients into a big serving bowl.
2. Whisk together the dressing ingredients and drizzle on the salad. Toss and eat!
Know that I substitute cider vinegar in place of lemon juice often. I can also see adding a can of beans, or cubed soy, or chicken for more protein, depending on the rest of your dinner. Leftovers become a healthy snack you keep in the refrigerator.
Finally, here's a link to watch Gabby making her salad her way. All versions, delish! (Books on salad here.)
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