This is one of those everything but the kitchen sink salads- I mean, look at that- oranges, carrot, red cabbage, cucumbers, celery, frozen peas, chickpeas, and your preferred form of onion.
For a whole30 version, you could substitute just about any diced, roasted vegetables for the peas and chickpeas.
This one is really piquant, and very, very pretty for potlucks. It’s a good winter salad, too, and works as a maindish meal for vegetarians.
Dressing: 1/3 cup olive oil; 2 Tablespoons balsamic or cider vinegar; 1. teaspoon dijon mustard, 1/2 t. dill, drop of stevia (or about a T. of sugar or honey); 1/4 t. salt; 1/4 teaspoon paprika; 1/8 teaspoon pepper, 1/2 teaspoon garlic. Combine in a jar and shake well. You can always add more garlic.
Salad:
1 cup diced onion, chopped leeks, or snipped fresh green onion
1 1/2 cups of chopped celery
1 cup of frozen peas
1 can of chickpeas or garbanzo beans
2 oranges peeled and thinly sliced (use a very sharp serrated knife and gently slice using a sawing motion)
Combine all with dressing and stir well.
Optional: Peeled, grated carrot, thinly sliced ribbons of red cabbage, slices of cucumber or diced jicama/singkamas
