Remember your mama saying those famous last words “Eat your Veggies”? Well she most likely knew that all those rainbow of veggies would contribute to you growing up strong and healthy.

Lets all shout out a big praise of “Thanks” to all of our Mama’s for introducing us to the wonderful world of vegetables and color. With amazing flavors that would last all of us a lifetime. This Power salad has everything. It’s beautiful and it really fuels you for the whole day. I like to add protein to it every once in a while (grilled chicken or roasted shrimp). You can also be extra creative and add your own twist of garnishes.

Here are a few ideas: Pumpkin seeds, Toasted Almonds, Roasted Pistachios, Gorgonzola Crumbles, Fresh Herbs – Basil-Parsley-Dill or Thyme.

** My favorite addition to this salad is diced ripe creamy Avocados**

 

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Rainbow Power Salad
 
Author:
Ingredients
  • 4 Cups Organic Mixed Field Greens
  • 1 Cup of canned chickpeas, drained
  • 1 Red Pepper diced
  • 1 Yellow Pepper diced
  • 1 Orange Pepper diced
  • ½ Cup cherry tomatoes, halved
  • ½ English cucumber, chopped
  • ½ cup feta cheese
  • Basil Vinaigrette
  • 1 Shallot, roughly chopped
  • 3 cups tightly packed fresh basil leaves, stems removed
  • 1 clove garlic
  • ½ teaspoons red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon koasher salt
Instructions
  1. Salad Assembly:
  2. Put all the mixed field greens in a bowl. Arrange the other ingredients in groups on top of the greens (creating the rainbow).
  3. Serve with the Basil Vinaigrette on the side.
  4. Basil Vinaigrette
  5. Combine all the ingredients for the basil vinaigrette in a high powered blender or food processor for about 60 seconds or until smooth.
  6. Taste and adjust salt and pepper as needed.
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