• 4 cups destemmed kale, dinosaur and curly variety
• 1 cup shaved raw brussel sprouts
• 1 cup sliced red and yellow bell peppers
• 1 cup chopped cauliflower
• 1 cup chopped cucumbers
• 1 cup shredded carrots
• 1/4 cup Roasted pepitas

Other things I've tossed in the past are sliced radishes, pre-shelled edamame, and grilled chicken. Note, I always double the recipe and put in a mason jar. I figure if you are going to make your dressing, make enough to share or use as a marinade.

Dressing:

• 1/4 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 1/3 cup canola oil
• 3 tablespoons honey
• 2 tablespoon sugar
• 1 tablespoon fresh ginger grated
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon sesame seeds

The dressing is easy. I use a mason jar with a lid. Add wet ingredients, then rest of the ingredients. Shake to emulsify. (Mini workout included)

That's one big bowl of fiber dense goodness that can feed you lunch for a week!