Crunch Salad
Make these ingredients refrigerator staples for convenient, healthy salads in minutes.  Tossed with your favorite dressing, this simple side dish tastes so good that you'll forget it's so good for you.  Top with your favorite protein for a satisfying, complete meal.

Yield: 4 main dish servings or 6-8 side dish servings


  • 4 ounces (about 8 lightly packed cups) baby spinach or mixed greens
  • 1 cup shredded cabbage (I like red for color; green is fine, too)
  • 1 cup chopped broccoli, optional*
  • 1 carrot, peeled and julienned or shaved into strips with a peeler
  • 1/3 cup dried cranberries
  • 1/4 cup EACH slivered, toasted almonds and salted sunflower seeds
  • Creamy Balsamic Vinaigrette (or substitute dressing of choice — ranch, blue cheese, apple cider vinaigrette are all great options)


  1. Add all ingredients to a large salad bowl. Drizzle with dressing of choice and toss well.


*If you prefer crisp-tender broccoli over raw, simply blanch the florets in a pot of boiling water for 1-1 1/2 minutes (or 30-60 seconds longer for more tender florets), and then drain and plunge immediately into a bowl of ice water. Drain again and pat dry. If desired, you may slice the stems and use them, too. This step may be done at the beginning of the week for convenient use over the next 5-7 days.


To completely prepare this salad in advance, add the desired amount of dressing to the bottom of a salad bowl. Top with the cabbage, carrots, and broccoli first, followed by the lettuce. Sprinkle with the cranberries, nuts and seeds. Cover and refrigerate until serving time and then toss as usual. If the salad will be in the refrigerator longer than a few hours, sprinkle the nuts and seeds on just prior to serving to maintain optimal crunch.

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