Super Salad Recipe

Here's the recipe that was used for the dinner before the broadcast of the 2013 General Relief Society Meeting. Enjoy!

Super Salad

Makes 35 one-cup salad servings, prior to optional toppings 

(Keep slices on the thin side, then cut opposite direction again. Using a mandolin slicer makes it much easier to shred the cabbage.)

3 romaine hearts
1-2 heads of iceberg lettuce
½ or 1 small head of red cabbage
½ or 1 small head of white cabbage 
1 lg. cucumber (cut out seeds)
1 lg. red onion
8 oz. broccoli
8 oz. or 1 small head of cauliflower (works best to chop by hand)
1 med. head of celery
1 lb. carrots peeled and diced or put in processor to make small chunks
4 large colored peppers, one each–red, yellow, orange, and green

Combine and mix all ingredients in extra, extra large mixing bowl and place in three gallon-size zip lock bags. Salad will stay fresh for 7-14 days in refrigerator without browning (use freshest produce). It really should be called the Miracle Super Salad–so healthy! Top with yummy dressing below or dressing of your choice.

Lime/Orange Cilantro Olive Oil Dressing

Serves up to 20–30 one-cup salad servings

2-4 C. packed cilantro
1 C. fresh lime juice (4-5 large limes juiced)
1 C. orange juice
2 C. light olive oil
2 tsp. sea salt
2 tsp. pepper
3-4 cloves of fresh garlic

Blend till smooth. Keep dressing refrigerated and stir before each use. Will only last for about 3 days, so make only what you’ll need for a few days. 

Optional Salad Toppings

Chicken, imitation crab, shrimp or desired choice of meat, 2-3 oz. per salad
Cherry tomatoes
Slivered almonds (roasted–delicious)