Serves: 6
Total Calories: 96

4 cups tightly packed lettuce leaves, torn into bite sized pieces
2 cups thinly sliced red cabbage
1 cup fresh or frozen corn kernals
4.5 ounces chevre, crumbled
10 strawberries
RASPBERRY VINAIGRETTE
1 cup fresh or frozen raspberries
1/2 cup water
2 tablespoons balsamic vinegar
4 teaspoons honey or to taste
1/4 teaspoon sea salt

1. In a large salad bowl, combine the lettuce, cabbage, corn, and cheese. Garnish with strawberries.

2. Place all of the dressing ingredients in a blender and purée until smooth. Adjust the seasonings, if desired.

3. Pour the dressing over the salad and serve.

For a Change . . .
• Instead of strawberries, use blackberries, blueberries, boysenberries, or huckleberries.
• Try crumbled blue cheese instead of chèvre.
• For a vegan version, omit the cheese.
• Replace the lettuce and/or red cabbage with mesclun salad mix.

Nutritional Facts:

Serves: 6
Total Calories: 96
Calories from Fat: 3

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Salads and "Wraps" Mix and Match
Corn Salad with Strawberries, Chevre, and Raspberry Vinaigrette
Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
Quinoa Tabouli
Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
Marinated Sun-Dried Tomatoes with Calendula Flowers
Feta Cheese Salad with Kamut Pasta
Marinated Red Peppers with Lemon and Garlic
Seitan Quesadillas
Cabbage, Scallion, and Cilantro Egg Rolls
Baked Ginger-Arame Rolls
Potato-Olive Knishes
Curried Vegetable Knishes with Chickpeas
Melted Goat Cheese Sandwich with Arugula and Sun Dried Tomatoes
Ginger Tempeh Sushi