What to do with your Leftovers
Each week just before I make out my list for the groceries I will need for the week’s menu I pull everything out of the fridge and try to create a new salad or soup.
Again this week we have a leftover salad.
Cabbage/Carrot/Raisin Salad
serves 2
Chop, cut or shred the following into bite sized pieces and add to a large salad bowl:
- about 1 cup Cabbage
- 6-8 Mini carrots
- 1 crisp apple
- ½ zucchini
- ¼ – ½ cup raisins
- ¼ cup pumpkin seeds
Toss with the following dressing.
Put these ingredients in your blender – blend on high until creamy
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 1 tbsp. organic mustard
- 1 tsp. maple syrup
- ½ tsp. of each: cinnamon & nutmeg
