Spring Mix Salad with Almonds and Scallions - Bravabod
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Spring Mix Salad with Almonds and Scallions

Valentina

Favorite thing I’ve been eating lately: this crunchy salad. It's loaded up with cherry tomatoes, sliced cabbage, sweet mini bell peppers (another new favorite), scallions, and leafy greens. Don't forget the slivered almonds, toasted to nutty perfection. I love to serve it up with the creamy Miso Dressing, but a balsamic vinaigrette would also work well here.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 3 ounces spring mix
  • 1 1/2 cups red or green cabbage, thinly sliced
  • 1 cup sweet mini bell peppers, chopped (see notes)
  • 1 cup cherry tomatoes, halved
  • 4 large scallions, chopped
  • 3/4 cup slivered almonds Miso Dressing
  • 2 tablespoons mirin
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sweet white or yellow miso
  • 1 teaspoon honey
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Spread the almonds on a baking sheet and toast the almonds for 6 to 8 minutes, or until golden and fragrant. Keep an eye on them, as the almonds can go from toasted to burnt very quickly. Once toasted, remove the almonds from the pan and set them on a plate to cool (the almonds will continue to toast if left on the baking sheet).
  3. Step 3: Combine all of the dressing ingredients with a whisk or fork until smooth and creamy. Store the dressing in an airtight container in the refrigerator.
  4. Step 4: Combine all of the salad ingredients, including the toasted almonds, in a large mixing bowl. Add the dressing, to taste, and stir to combine.
  5. Serve: Enjoy. Leftover dressing can be stored in the refrigerator up to 1 week.

Recipe Notes

Sweet mini bell peppers have a slightly sweeter taste than their larger counterparts. However, regular bell peppers can be used as a substitute. I recommend using yellow and/or orange ones for a great pop of color.

Nutrition

Favorite thing I’ve been eating lately: this crunchy salad. It's loaded up with cherry tomatoes, sliced cabbage, sweet mini bell peppers (another new favorite), scallions, and leafy greens. Don't forget the slivered almonds, toasted to nutty perfection. I love to serve it up with the creamy Miso Dressing, but a balsamic vinaigrette would also work well here.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 3 ounces spring mix
  • 1 1/2 cups red or green cabbage, thinly sliced
  • 1 cup sweet mini bell peppers, chopped (see notes)
  • 1 cup cherry tomatoes, halved
  • 4 large scallions, chopped
  • 3/4 cup slivered almonds Miso Dressing
  • 2 tablespoons mirin
  • 2 tablespoons grapeseed, avocado, or safflower oil
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sweet white or yellow miso
  • 1 teaspoon agave syrup
  • 1/2 teaspoon packed fresh ginger, grated
  • 1/4 teaspoon garlic powder
  • salt and pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Spread the almonds on a baking sheet and toast the almonds for 6 to 8 minutes, or until golden and fragrant. Keep an eye on them, as the almonds can go from toasted to burnt very quickly. Once toasted, remove the almonds from the pan and set them on a plate to cool (the almonds will continue to toast if left on the baking sheet).
  3. Step 3: Combine all of the dressing ingredients with a whisk or fork until smooth and creamy. Store the dressing in an airtight container in the refrigerator.
  4. Step 4: Combine all of the salad ingredients, including the toasted almonds, in a large mixing bowl. Add the dressing, to taste, and stir to combine.
  5. Serve: Enjoy. Leftover dressing can be stored in the refrigerator up to 1 week.

Recipe Notes

Sweet mini bell peppers have a slightly sweeter taste than their larger counterparts. However, regular bell peppers can be used as a substitute. I recommend using yellow and/or orange ones for a great pop of color.

Nutrition

Favorite thing I’ve been eating lately: this crunchy salad. It's loaded up with cherry tomatoes, sliced cabbage, sweet mini bell peppers (another new favorite), scallions, and leafy greens. Don't forget the slivered almonds, toasted to nutty perfection. It goes very well with the Sesame Ginger Dressing, but a balsamic vinaigrette would also work well here.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 3 ounces spring mix
  • 1 1/2 cups red or green cabbage, thinly sliced
  • 1 cup sweet mini bell peppers, chopped (see notes)
  • 1 cup cherry tomatoes, halved
  • 4 large scallions, chopped
  • 3/4 cup slivered almonds Sesame Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 1/2 tablespoon creamy almond butter (optional, for a richer flavor)
  • 1/2 scallion, chopped
  • 1/4 teaspoon chili flakes
  • 1/8 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Spread the almonds on a baking sheet and toast the almonds for 6 to 8 minutes, or until golden and fragrant. Keep an eye on them, as the almonds can go from toasted to burnt very quickly. Once toasted, remove the almonds from the pan and set them on a plate to cool (the almonds will continue to toast if left on the baking sheet).
  3. Step 3: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator.
  4. Step 4: Combine all of the salad ingredients, including the toasted almonds, in a large mixing bowl. Add the dressing, to taste, and stir to combine.
  5. Serve: Enjoy. Leftover dressing can be stored in the refrigerator up to 1 week.

Recipe Notes

Sweet mini bell peppers have a slightly sweeter taste than their larger counterparts. However, regular bell peppers can be used as a substitute. I recommend using yellow and/or orange ones for a great pop of color.

Nutrition

Favorite thing I’ve been eating lately: this crunchy salad. It's loaded up with cherry tomatoes, sliced cabbage, sweet mini bell peppers (another new favorite), scallions, and leafy greens. Don't forget the slivered almonds, toasted to nutty perfection. It goes very well with the Sesame Ginger Dressing, but a balsamic vinaigrette would also work well here.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days w/o dressing


Shopping List
    Salad
  • 3 ounces spring mix
  • 1 1/2 cups red or green cabbage, thinly sliced
  • 1 cup sweet mini bell peppers, chopped (see notes)
  • 1 cup cherry tomatoes, halved
  • 4 large scallions, chopped
  • 3/4 cup slivered almonds Sesame Ginger Dressing
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons sesame oil
  • 2 1/2 tablespoons coconut aminos
  • 2 tablespoons rice vinegar
  • 1 clove garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon low-carb liquid or granulated sweetener of choice (1:1 sugar substitute)
  • 1/2 tablespoon creamy almond butter (optional, for a richer flavor)
  • 1/2 scallion, chopped
  • 1/4 teaspoon chili flakes
  • 1/8 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Spread the almonds on a baking sheet and toast the almonds for 6 to 8 minutes, or until golden and fragrant. Keep an eye on them, as the almonds can go from toasted to burnt very quickly. Once toasted, remove the almonds from the pan and set them on a plate to cool (the almonds will continue to toast if left on the baking sheet).
  3. Step 3: Add all dressing ingredients to a wide-mouthed mason jar and use an immersion blender to blend until creamy. Whisking by hand will work too, but be sure to very finely dice the scallions in that case. Store in the refrigerator.
  4. Step 4: Combine all of the salad ingredients, including the toasted almonds, in a large mixing bowl. Add the dressing, to taste, and stir to combine.
  5. Serve: Enjoy. Leftover dressing can be stored in the refrigerator up to 1 week.

Recipe Notes

Sweet mini bell peppers have a slightly sweeter taste than their larger counterparts. However, regular bell peppers can be used as a substitute. I recommend using yellow and/or orange ones for a great pop of color.

Nutrition

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Spring Mix Salad with Almonds and Scallions

PT20M 3 ounces spring mix 1 1/2 cups red or green cabbage, thinly sliced 1 cup sweet mini bell peppers, chopped (see notes) 1 cup cherry tomatoes, halved 4 large scallions, chopped 3/4 cup slivered almonds 2 tablespoons mirin 2 tablespoons grapeseed, avocado, or safflower oil 2 tablespoons toasted sesame oil 1 1/2 tablespoons rice vinegar 1 tablespoon sweet white or yellow miso 1 teaspoon honey 1/2 teaspoon packed fresh ginger, grated 1/4 teaspoon garlic powder salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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