Fresh Crunchy Veggie Salad (Printer-Friendly Version)

# Shopping List:

→ Ginger Dressing

01 - 60 ml olive oil
02 - 60 ml lemon juice
03 - 30 ml apple cider vinegar
04 - 15 ml freshly grated ginger
05 - 1 clove of garlic, minced
06 - 15 ml honey
07 - 3.75 ml salt
08 - Pepper, to taste

→ Salad

09 - 5 large carrots, shredded
10 - 1 red apple, cut into matchstick pieces
11 - 540 ml canned lentils, drained and rinsed
12 - 30 g walnuts
13 - 20 g parsley, finely chopped

# Let's Cook:

01 - In a small bowl, mix together all the ginger dressing ingredients.
02 - Combine the carrot salad ingredients in a salad bowl and toss with the ginger dressing.

# Cook's Tips:

01 - Fresh, nutrient-packed salad
02 - Loaded with plant-based protein
03 - Good for up to 2 days in the fridge
04 - Works great as a side or light main dish

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