Empty the Fridge Salad

Our Thursday nights have a theme: empty the produce bins in the fridge so Leanne can go shopping on Friday. I’ve started looking forward to Thursdays and the ginormous salad preparation that ensues!

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2

Ingredients

Salad

  • 2 tablespoon sun-dried tomatoes in oil
  • 1/2 cucumber, chopped
  • 3 carrots
  • 1 red pepper
  • sunflower seeds

Dressing

  • 1 teaspoon sunflower oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon Herbamare
  • Pinch of white powdered stevia

Instructions

  1. Shave carrots with a peeler [they’re funner to eat that way] and drop them in a medium sized bowl with the rest of the veggies. Combine dressing ingredients in a small bowl and pour over top of the veggie mix. Enjoy!

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Nutrition Information Per Serving

  • Calories: 236
  • Calories from Fat: 145
  • Total Fat: 16.2
  • Saturated Fat: 1.9 g
  • Sodium: 831 mg
  • Carbs: 19.4 g
  • Dietary Fiber: 8.1 g
  • Net Carbs: 11.3 g
  • Sugars: 10.5 g
  • Protein: 4.9 g