I am still stuffed after that Thanksgiving dinner. Saturday we had our late Thanksgiving dinner & we pigged out all night! We had stuffing, mashed potatoes, honey glazed carrots, cranberry sauce, & much more. Today I am still sitting in a food coma thinking about the amazing turkey we had.

We even attempted to make a pie from scratch. Just a side note: evaporated milk isn’t the same as condensed milk. No matter how lazy you are & no matter how badly you don’t want to go back to the store.

Anyway… now it’s Wednesday & all I should be eating is salads. We eat a lot of salads here in this house, but usually as a side or after dinner. This week, all the rules are out the window! I am planning on having tons of salads for lunches & dinners.

I love throwing veggies together, with some great cheeses, & toppings to make new salads. The first time I put this salad together I literally opened the fridge & pull whatever was reaching it’s shelf life out. I had some left over coleslaw, mozzarella that I needed to eat or trash, & my chia seeds that live in my cheese drawer for life.

As long as the coleslaw sits overnight, enough liquid will form & no dressing will be needed. Healthy!! Here is the recipe for just one small salad, that is good enough to eat on it’s own.

2 ½ cups baby spinach
2 oz mozzarella cheese
½ cup coleslaw
1 Tbsp chia seeds

Coleslaw Ingredients:
½ small head purple cabbage
½ cup mayonayze, sliced thin
2 carrots, shredded
1 Tbsp apple cider vinegar
1 Tbsp pepper
1 Tbsp Dijon mayo

1. Mix all ingredients for cole slaw and allow to sit overnight in the refrigerator.
2. Place a bed of baby spinach in bowl. Top with coleslaw.
3. Cut cheese into chunks and place on top of salad.
4. Sprinkle chia seeds and serve.