Do you ever get bored with salads? Me neither. Asking for a friend :)
In all seriousness, I eat a salad, EVERY DARN DAY. Sometimes you just need to change things up. That's exactly what this recipe is all about.
There is so much flavor in this little salad. Look at the colors, too! I don't know about you, but the better the food looks, the better it tastes.
You have everything in this scrumptious gem! Protein, healthy fat and of course lots of veggies.
You'll notice there is a bit of cheese on this salad. I'm not dairy free but I do limit it. I personally don't get digestive upset with dairy but it has been linked to inflammation. I do everything I can to lower inflammation because it is the start of all disease!! You know, I really do prefer to be disease free!
The cheese that is on this salad is pecorino romano which is made from sheep's milk. Why is this important? I'm glad you asked!
It's the difference between A1 and A2 milk. A2 milk lacks the Beta-Casomorphin-7 peptide that can cause digestive problems. This peptide has also been linked to other health concerns. It is, however, under debate. You can bet when the dairy industry has a possibility of losing money, they will put up a fight! Here's a very complete article describing the difference: Dr. Gundry.
You will find a couple of other recipes in this dish. Don't allow yourself to get overwhelmed! On your batch cook day, (you are meal prepping, right?) make these 3 recipes ahead of time. That way you won't have to think about it.
The dressing and onions will last a week or two depending on how much you use.
The cabbage will last the week.
They are all so good and completely change the way your salad tastes. It is soooo worth the time!
Here are the links to the recipes:
I love my Greek Salad Dressing on this salad. It's the perfect amount of zing. We all need a little more zing in our lives!
This Marinated Purple Cabbage is super easy but makes such an impact. It gives the salad gorgeous color, more nutrients and perfect texture.
Here's a simple little recipe that I love. Pickled Red Onions