My mother was way ahead of her time when it came to nutrition. “Make every plate a rainbow!” she would instruct us.  When I was asked to bring a salad to a Rosh Hashana lunch last week, the rainbow salad I brought would have passed Mom’s muster. It’s easy and adaptable to any size and choice of vegetables.  Prep time 30 minutes.

This one included: 

purple cabbage
purple onion
small peppers — red, yellow, orange
carrots
celery
persian cucumbers

Directions:

Chop all veggies into bite-sized pieces.

Save some of each color for the top and place the
rest in your serving bowl and mix together.

Arrange the reserved veggies in whatever color design
you choose. Or not. I went with concentric circles starting 
with purples and then shifted to warmer colors.
For extra crunch you can add pumpkin seeds or nuts. Raisins 
bring a nice sweetness. Or chopped dates. Or apricots. See
what I mean about adaptibility.  Mark Bitman would approve.

For the dressing I mixed up balsamic vinegar, cider vinegar,
olive oil, S&P and some garlic powder because I was out of fresh garlic.

Bon Appetit!

 

 

Read or Leave Comments (3)