Rainbow Salad Recipe

Posted by Lala Naidu on

What Joy! I get to make colorful salads full of crunch and flavor for a lady in Kihei. Over the next few weeks, I will be delivering salads 3-4 per week. I am excited to experiment with both salad and dressing flavor combinations.

There are no rules with making salads, the most important thing is the quality of the ingredients. We want the salad to be fresh, vibrant and full of textures.

Salad fixings can be prepped ahead of time, but as close to consumption is best ,as once the veggies have been cut, they will start to oxidize and loose nutritional value and prana.

I N G R E D I E N T S :

  • 4 large handfuls Mixed Baby Greens (washed in salad spinner)
  • 1/4 English Cucumber, thinly sliced
  • 12 Cherry Tomatoes, cut in half
  • 1/2 Orange Bell Pepper, julienned
  • 1 handful Snap Peas
  • Red Cabbage, a few thin slices for color
  • 2 T. Scallions, green part, thin diagonal slices
  • fresh Parsley and Mint, finely chopped

A soggy salad is not appetizing, avoid this, by adding the dressing just before serving.


I N G R E D I E N T S :

  • 2 t Dijon Mustard
  • 2 T White Wine Vinegar
  • 1/2 t Tarragon, dried
  • Salt and Pepper to taste
  • 1/2 C. Olive Oil, cold pressed

Place the ingredients except oil in a small bowl and whisk to combine. Carefully, add the olive oil in a thin stream, and whisk constantly to create an emulsion, a vinaigrette. Pour over the salad and toss to coat. Enjoy as a light Summer meal or side dish.



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