Now that I’m back to work, after a year plus maternity leave, I’m back to packing lunch. This salad is my go to lunch…it’s also my sisters favourite salad. The combination of ingredients makes for an interesting starter or filling lunch. It’s also mostly raw – I’ve been contemplating the whole raw food idea. Eating food as nature intended kinda makes sense to me. Ive decided to try eating raw at lunch for starters. We will see how it goes.
Anyways this recipe is not so much a recipe as it is a list of ingredients. Also I’m not going to list every ingredient as organic…suffice it to say that all my food is mostly organic as I think that organic farming practices are important for future soil vitality. I do however have a budget so my family does what it can. I would encourage you to do what you can but don’t sweat it if you can’t find or afford something organic. You could make other planet saving moves to make up for it.
Greens and Goat Cheese
Greens – I like the PC brand
Coleslaw mix or shredded cabbage
Pecans or filberts chopped
Hemp hearts- I like Manitoba Harvest
Tomatoes- not pictured
Cucumber – not pictured..I was short on time this morning
1 part balsamic vinegar
2 parts olive oil
1/2 part grainy mustard
Salt to taste
Pepper to taste