I love salads! Not just any salads. I love hearty, “everything but the kitchen sink” salads. This one is guilty of consisting of the leftover veggies from my fridge and everything I was craving tonight. Because it is more of a coleslaw than a salad, it will make perfect leftovers for lunch this week. Bonus: Eating kale has been known to guarantee PRs. After all, it is a superfood.

Ingredients

Salad:

1/2 pkg Broccoli Slaw

1/2 head of kale, chopped into tiny pieces (stalks removed)

1 stalk of celery, chopped into slivers

1/2 red pepper, julienned

2 stalks of green onion, diced

1/2 pkg of shelled edamame, cooked and cooled

Dressing:

3/4 cup plain Greek yogurt

1/4 cup mayonnaise

1/4 apple cider vinegar

2 tsp mustard

2 tsp white sugar

1/2 tsp cumin

pepper to taste

Toppings: (optional)

Craisons

Pumpkin seeds

Raw sliced almonds

Steps

1. Mix together all the salad ingredients in a large bowl. (This makes a lot. Use a BIG bowl!)

2. Mix together dressing ingredients. (This also makes a lot of dressing. You may not want to use all the dressing. Mix it in gradually.) You can refrigerate the salad for a bit to bring on the flavors, but it’s not necessary.

3. Serve it with the toppings. Yum!