Chopped Salad 

• 2 cups red cabbage, chopped
• 2 cups green cabbage, chopped
• 1 cup mixed yellow & red bell pepper, diced
• 1 cup celery, chopped
• 1 cup snap peas, sliced
• 1/4 cup red onion, finely diced
• 15–ounce canned kidney beans, rinsed and drained
• 1 cup sharp cheddar cheese, diced into 1/3 -inch cubes – optional but tasty.
• a couple of shakes of salt

Yogurt Dressing

• 1 cup Greek yogurt or use vegan yogurt
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 clove garlic, pressed or minced
• 1 teaspoon dijon mustard
• 1 teaspoon soy sauce (optional but I like the depth it gives)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt
• 1/2 cup parsley, chopped
• 1/2 cup fresh mixed herbs chives, dill, basil, mint, chopped

Topping

• microgreens
• toasted sunflower seeds