Easy Winter Salad (Paleo, ITIS, Anti-Inflammatory)

If you've ever been to Bruce Wine Bar in Thornbury, Ontario, you may be one of the lucky ones who has tried their lentil/apple salad. I don't think it's on the menu anymore, so I've recreated it at home with some modifications for autoimmune considerations.

I also added in some cabbage, making use of produce that is in season.

The key to this salad are the herbs .. don't skimp. Parsley and dill comprise the salad's greens, giving it a powerful flavour kick and a mega dose of nutrition with every bite (antioxidants, bone, eyes, heart, skin, immune and sleep!).

Ingredients

• 2 cups of red and green cabbage, thinly sliced
• Half head of radicchio, thinly sliced (if you don't like cabbage, you can simply use more radicchio)
• 3 - 4 Tbsp freshly chopped dill to taste (don't be shy - it's a surprising player in this salad)
• An entire head of flat leaf parsley, chopped (stalks included)
• 2 apples, cored and thinly slice
• MODIFICATIONS:
  
  • Add 1- 2 cups cooked lentils (this is Itis and AIP Modified friendly)
  • Add 1/2 cup pumpkin seeds for Itis, Paleo and Modified AIP

Simple Anti-Inflammatory Salad Dressing (Itis, Paleo, AIP)

I use this for most of my salads (tried and true). Everyone in my family likes it. This recipe will make extra than what's needed on the recipe above, so you'll want to keep that in the fridge, and take out 1/2 hour before the next serving as it solidify and needs to come to room temp.

• 1 cup Olive oil
• 1/4 cup Apple cidar vinegar (you can also use red wine or white wine vinegar for variety)
• Juice of 1/2 lemon
• 1 Tbsp Maple Syrup or Honey
• Lots of Celtic sea salt
• Fresh ground pepper (not AIP friendly)