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  • Salad - Colorful

    1 vote
    Salad - Colorful
    Prep: 30-40 min Servings: 8
    by Unknown Chef
    41 recipes
    >
    I started making salads decades ago during the summer we dropped a pool in the backyard. Our house became the summer weekend getaway for family and friends. What's a pool-side picnic without salad? What's a salad without a bouquet of colors? A hearty salad can be the base for a healthful lunch or dinner when paired with a protein. Our favorite dinner paring is with cod, salmon or flank steak. For lunch, we top with white anchovies, sardines or tuna. Sometimes, a combination of those. Some of my friends have a signature salad. Mine is ever evolving. All ingredients are organic, bought at Natural Grocers our favorite place to shop.

    Ingredients

    • Purple cabbage - small to medium
    • Baby spinach 16 oz
    • Zucchini (2 medium)
    • Purple Onion (1 medium)
    • Bunch of radishes For a switch I'll buy a good sized Daikon radish.
    • Garbanzo Beans - 1 can
    • Baby peppers - 1 package
    • Three carrots
    • Three celery stalks
    • Black or Green Olives
    • Feta cheese or your favorite
    • Extra Virgin Oive Oil
    • Balsamic Vinegar

    Directions

    1. Wash or rinse each ingredient but the cabbage.
    2. Peel the carrots.
    3. Chop or dice the ingredients and scrape each into your big salad bowl.
    4. Plate and add the olives.
    5. Add the Feta Cheese.
    6. Couple swirls of the Olive Oil.
    7. Finish with a couple splashes of the Balsamic Vinegar.
    8. Mangia.

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