Friday, March 26, 2010

Confetti Salad

If I am lucky I can be home to either prepare lunch or dinner, in which case I will make an extra large salad leaving enough for a later meal. I often just throw something together with the produce on hand, nothing fussy. I find a salad alone can be filling and substantial enough when various toppings are added, such as avocado, seeds, nuts, olives, etc.. Not all salads are worth sharing, but this one seemed to blend so nicely and just might be a new stand by.

Confetti Salad:

-1/2 head cabbage shredded thin
-1/2 head spinach chopped
-1 red pepper sliced thin 1/2 inch long pieces
-1/4 red onion diced
-1 yellow beet grated
-6 inch diakon piece grated


-juice of 1 lemon
-1 garlic clove minced
-2 tablespoons apple cider vinegar
-2 tablespoons olive oil
-1 tablespoon dulse
-cayenne, sea salt, and pepper to taste


hemp seed, olives, and avocado went very well.

Toss all salad ingredients in large colorful bowl and pour dressing over, folding in gently. Serve straight away or store for no longer than 24 hours.

Serves 2-4

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