Tuesday, July 9, 2013

Rainbow Salad (aka Clean Out Your Crisper Drawer)

Sometimes my refrigerator crisper drawer needs a little love.  Here's the challenge:  clean out your crisper and see what kind of awesome salad combo you can come up with!


You might just be surprised at the loveliness that you can create out of, well, leftovers!  Don't let those little extras go to waste.  If your lettuce has seen better days, just lop off the yucky parts and chop up what's left. Same goes for the kale, peppers, carrots..you name it!


That little bag of frozen peas in the freezer?  Let's use that too!  No use leaving it out in the cold (ha, ha).


Mix it all up in a bowl and top with your favorite dressing.  This reminds me of those math equations--how many permutations can we come up with?  To infinity and beyond!


Adding some fun twists can take your salads over the top.  Salads don't have to be boring.  They can be a flavor explosion!  I've been loving/craving olives lately so I topped my salad creation with chopped Kalamata olives and an avocado/lemon dressing.


Here's what I threw into my Rainbow Salad...enjoy!  Let me know what combos you come up with!

Rainbow Salad
Serves:  4
Prep time: 10-15 minutes
Kitchen gear require: Knife, cutting board, bowl

Ingredients:
Salad
1 raw beet, grated
1 red pepper, chopped
1/4 cup parsley, chopped
1 cup shredded carrots
3 radishes, chopped
1 cup lettuce, chopped
1 cup kale, chopped
1/2 cup thawed frozen peas
1/2 cup shredded cabbage
1/2 cup tomatoes, chopped
1/4 cup green onion
2 Tbsp. Kalamata olives, chopped
Lemon-Avocado Dressing 
1 avocado
1 lemon, juiced
1 garlic clove
1 Tbsp. Kalamata olive juice (can't let all that briny loveliness go to waste!)
1/8 cup water

Ready, set, go!
1.  Chop/grate/tend to all your veggies.  Throw them in a big bowl and toss to combine.
2.  Put all the dressing ingredients in a food processor and blend until smooth.
3.  Put salad onto chilled plates and top with dressing.

Cheerily,
Amy


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