Rainbow Salad

September 22, 2012

Rainbow Salad - include YOUR favorites

It seemed fitting to kick this blog off with Rainbow Salad, the poster child for my “home salad bar” Philosophy of Lunch. The philosophy is simple and it goes something like this: if it’s easy, delicious, and novel, it’ll probably get eaten. It follows that if you want to eat healthy, keep a variety of things on hand that are easy, delicious, and healthy.

My staples include plain boiled beans (garbanzos, in this case), toasted nuts (here I chose walnuts), and shredded (or at least coarsely chopped) cabbage, carrots, and greens. Luckily, my garden was productive this summer, so in addition to my store-bought romaine and red cabbage, I also had fresh tomatoes, basil, and borage flowers (the little blue flowers, which are delicate and crunchy at the same time, and have a taste pleasantly reminiscent of cucumber.) The dressing is simple and homemade, based on tahini and lemon, and the plate is garnished with dulse flakes and cracked pepper. Yum.

I will be posting shopping guides and recipes – for salads, dressings, and everything in between, but FYI – Rainbow Salad works just as well with completely different ingredients and the dressing of your choice. Just keep it fresh, keep it colorful, and make sure it speaks to your personal cravings of the moment.

What’s in YOUR rainbow?

{ 1 comment… read it below or add one }

sue potten October 26, 2012 at 7:18 am

Inspirational Amy, i just have to check the English equivalents and maybe adjust because i live in the country

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