TASTE: Broccoli Apple Slaw

Broccoli Apple Slaw.

Happy Earth Day! Today I'm bringing you the latest installment in this month's roundup of unusual salads and I'm just gonna go ahead and say it - this one is a home run. Because everyone that tastes this slaw wants more! And it's composed of completely raw veggies (and a few other goodies), which is especially healthy. Woohoo! Add in some sweet and savory elements, drizzle on some good dressing, and you've got yourself and healthy healthy lunch, my friends.


- 1 package Broccoli Slaw (in the salad section of your grocery store - usually contains shredded broccoli, cabbage and carrots)

- 1 Granny Smith Apple, diced

- 1/2 cup Dried Cranberries

- 1/2 cup Goat Cheese

- 1/4 cup Pecans, chopped

- Your choice of Balsamic Dressing (this one is my new favorite, you can find it at Kroger in the organic section)


1. Combine the slaw, chopped apple, cranberries, goat cheese and pecans in a mixing bowl.

2. Drizzle on your balsamic dressing.

3. Voila! I told you this one was easy!

You might find yourself making this over and over again, because it's so simple to throw together, super hearty and filling, and just plain fun. Let me know what you think!

TASTE: (My) Lentil Tabbouleh

TASTE: (My) Lentil Tabbouleh

I had no idea how delicious tabbouleh truly is. What a healthy, fresh way to take in some lunch! This is a twist on the classic recipe, using lentils (how Christ-like, right?!) which means it's super packed with protein. I have really been getting into mixing grains in with my salad at lunch - it makes them much more filling, and honestly, just way more fun. I am so bored with salad, but in an attempt to clean up my diet and eat super healthy during the week, salads are making more of a presence in my life lately. This one still counts as a salad because of all the awesome raw veggies. The mustard in the dressing gives the whole dish a bright fresh finish.

Try it! You will be surprised at how super easy this is to make this ahead of time and have stocked in the fridge for mid-week lunches. Also, the colors are so pretty I kind of want to wear it AND eat it. 


- 2 cups cooked, drained lentils (I used the dark green variety)

- 2 large bunches parsley, roughly chopped

- 2 cups shredded carrots

- 1 small red onion, finely diced

- 1 cup cherry tomatoes, halved

- 1/2 cup olive oil

- 1 tablespoon course, seeded mustard (I prefer whole-grain mustard)

- 1 tablespoon dijon mustard

- 2 tablespoons red wine vinegar

- juice from 1 lemon

- 3 garlic cloves, minced

- 1 tablespoon salt

- Pepper to taste


1. Prepare lentils according to package. Drain and set them aside in a large mixing bowl.

2. In another bowl, whisk together the olive oil, mustards, vinegar, lemon juice, garlic, salt and pepper.

3. Add the dressing to the lentil mixture. Stir in the onions, tomatoes and parsley. Add a pinch more of salt and pepper, if you'd like.

Party in your mouth. Yes.