Sunday, August 16, 2009

Rainbow Salad
Using a variety of deep colors on our plates is an easy guide to ensuring we're getting a wide variety of nutrients. This luncheon salad provides a mix of leafy greens, seeds, a bit of cruciferous, a sprinkle of sea vegetables, legumes, aromatics, as well as a sweet touch. With the dressing, a total of 10 ingredients. Make your salads a meal unto themselves. You're only limited by your imagination and the contents of the refrigerator!

I used small amounts of everything — this was lunch for one. Increase amounts to meet your needs. Salads don't require precise measurements or specific ingredients. Try to include dark leafy greens, aromatics, a vegetable or two, a starch, a bit of sea vegetables and either nuts or seeds. Not only is this a delicious plateful, it's filled with vitamins, minerals, protein and phytonutrients. But the bottom line is, it tastes wonderful.

Rainbow Salad
4 dark Romaine leaves
3 1/4" slices of red cabbage, chopped
1/4 large, sweet red bell pepper, slivered
2 thin slices of vidalia onion - or to taste
1/4 cup chick peas
4-5 sliced baby portabella mushrooms
2 TBS sunflower seeds
1 TBS golden raisins
Generous sprinkle of dulse and kelp flakes
2 TBS extra virgin olive oil
1 1/2 tsp sherry vinegar (or lemon juice or apple cider vinegar)
Toss it all together and enjoy!

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