A friend turned me on to this great salad. It’s so easy that once you make it and taste it I’m certain you will love it too.

Shopping list:
A head of Napa cabbage
Olives
Chick peas
Red pepper
Vinegar & Fruity green virgin olive oil
Romano sheep’s milk cheese

What & how to do it:
Grab your favorite salad bowl
Cutting board & knife

Cabbage:
Slice the cabbage into a thin shred with a wide blade knife. Wash & dry. This is a mild vegetable, it’s not as hard to digest as a green or purple cabbage

Olives:
Using pitted Kalamata’s makes this so salad so delicious and easy. Just slice these up with a paring knife. You can also use Cerignolas or any olive type you like. They add the salty briny flavor that kicks the flavor joy up.

Chick peas:
These can be canned or soaked from dry. I usually soak the dry chick peas for a couple of days, changing the water often. Add a piece of Kombu seaweed to the soaking water to aid digestion.

Red pepper:
You can dice any color pepper. I try and eat my “colors.” So adding red to the cabbage helps.

Extras:
I’ve been adding a can of sardines for a protein boost. Last night I made it with roasted onions -beets and parsnips, it was so good!

Oil & vinegar:
Lately I’ve been using and Ume plum vinegar with olive oil. But you can use any vinegar; red wine, apple cider, balsamic, they’re all good so long as you always use a fruity green olive oil.
A grate of Romano cheese, sea salt & black pepper are all you need before digging in. You won’t even miss the boiled corned beef!! Happy St Patty’s day.

Jane Taylor Jewelry.com