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Blueberry Mango Cabbage Salad (Makes 4 servings)

Salad:

• 1 cup salad greens, cut into small pieces
• 1 cup shredded purple cabbage
• 1 cup shredded Napa cabbage
• 1 mango, peel and cut into chunks
• ¾ cup fresh or frozen blueberries (thaw frozen berries just before making salad)
• ½ cup snow peas, julienned or left whole
• ¼ cup shelled, roasted, unsalted sunflower seeds

Dressing:

• 6 tbsp. canola oil
• 2 tsp liquid honey
• 1 tsp Dijon mustard
• juice from 1 lime
• salt and pepper to taste

1.) Combine all salad ingredients in a container with a lid. Shake until well combined.

2.) Mix dressing. Pour desired amount over salad and toss well.

Note: You can easily turn this salad into a complete meal by adding chunks or slices of cooked chicken breast, or cooked shrimp. Simply add to the salad ingredients and toss well with the dressing.

From 'The 80-20 Cookbook' by Patricia Chuey and Diana Steele.