Winter Chop Salad

With New Year’s Resolutions and all that jazz I thought I’d share a meal that exemplifies the resolutions in my house this year. They resolutions are simple: be in the best health of our lives. Have you watched the movie Food, Inc. yet? Yeah, we watched that last week and it reaffirmed our passion for all things local, seasonal, and pastured animal products. The reasons for this: it tastes BETTER, minimally process sing, casts a vote for real food, and doesn’t contain subsidized corn and soy products. I feel better now…phew…

Happy New Year!!!

WINTER CHOP SALAD (SERVES 2)

Winter Chop Salad

DRESSING

1-½ teaspoon local honey
¼ teaspoon garlic chili sauce (only if you like spicy)
½ teaspoon sesame seeds
¾ teaspoon apple cider vinegar
1 teaspoon oil – veggie, olive, etc.

SALAD

2 cups green cabbage – shredded
2 small beets – peeled, julienne
½ cup carrots – julienne
1 pastured chicken breast – cooked, and chilled (cook an extra breast the night before for lunches the next day)
2 tablespoons cooked wheat berries – only if you have some leftover!
2 tablespoons shallots – sliced thinly, rings separated

DIRECTIONS

For the dressing; mix the honey, chili sauce, sesame seeds, vinegar, and oil together in a small bowl and set aside.

Divide the following between two plates: cabbage, beets, carrots, chicken, winter wheat, and shallots. Pour dressing over the top and enjoy!

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