RAINBOW SALAD

I make this rainbow salad for lunch at home often. It is colorful, fresh, tasty, most importantly, it is loaded with nutrients, and it only took me less than 10 minutes to make.


Do you know eating the rainbow, i.e., eating varieties of fruits and vegetables, will increase your intake of different nutrients to benefit various areas of your health? By getting multiple colors in your diet, you’re giving your body an array of vitamins, minerals, and phytochemicals to benefit your health.







Prep: 10 mins


Ingredients

  • 1 c. baby arugula

  • ½ c. chopped celeries

  • One organic Persian cucumber

  • ½ c. cooked sweet potato, chopped

  • Two small, cooked beets, chopped

  • ½ c. purple cabbage

  • ½ c. fresh organic blueberries

  • Two tbs balsamic vinegar

  • ¼ c. olive oil

  • Onion salt & pepper to taste


Directions

  • Step 1: Place all salad ingredients in a large bowl.

  • Step 2: Place dressing ingredients in a small bowl and whisk until well mixed.

  • Step 3: Toss salad with dressing to taste and serve immediately.


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