How To Make Rainbow Salad
I call this recipe the salad that keeps on giving. I started out not being a salad person ( I don’t even know if I am one right now). Most salads are served cold and I'm not big fan of cold foods. You can eat it as a regular salad with dressing; you can wrap it up as a veggie wrap and you can also put it in a soup.
Over time I have warmed up to salads.
Ingredients:
Cauliflower
Brussel Sprouts
Carrots
Portobello Mushroom
Bell Peppers: Yellow; Red and Yellow
Black Pepper
Avocado Oil
Purple Cabbage
Plum Tomatoes
Cucumbers
Purple Onions
Kale
Lettuce
Parsley
Instructions:
Wash all your veggies thoroughly.
Start Cooking:
Place the brussel sprouts; cucumbers; red bell peppers and mushroom in the iron cast pan for roasting.
You also have the choice of keeping these veggies raw. I prefer them cooked.
Roast the veggies at 425F for about 8 mins
Cut the roasted veggies into small bite pieces.
Remove the spine of the Kale; place in a bowl; add a pinch of salt and 1 tsp of avocado oil ( any oil will do and massage to soften the kale)
Cut all the other vegetables into very small bites.
Serve with dressing; or add to your soup or make a veggie wrap.
Enjoy!
