RAW CHOPPED RAINBOW SALAD WITH LEMON THYME VINAIGRETTE

RAW CHOPPED RAINBOW SALAD WITH LEMON THYME VINAIGRETTE

This salad is a great way to ‘eat the rainbow’ and it can be modified to include your favorite vegetables. Try this. Serves 2.

INGREDIENTS:

1/4 C purple cauliflower, chooped
1/4 C green cauliflower, chopped
1/4 C white cauliflower, chopped
1/4 C green beans, chopped
1/4 C tomatoes, chopped
1/4 C beets, chopped
1 Tbsp fresh cilantro, chopped
1/4 C cucumber, chopped
1/4 c radishes, chopped
1/4 c bell peppers, chopped
1/2-1 avocado, diced
2 C romaine lettuce, chopped
 
Lemon Thyme Vinaigrette:
1/2 tsp fresh thyme
1/4 C fresh lemon juice
1 tsp Dijon mustard
1 garlic clove
1/2 maple syrup
JF Universal Salt, to taste

PROCESS:

In a large salad bowl, place the chopped romaine lettuce. Top with the rest of the ingredients. To make the dressing, whisk all the ingredients together in a small bowl. Spoon some of the vinaigrette over the chopped salad and toss the salad. Top with the JF Salt of your choice. I like JF Universal Salt on this salad. Enjoy.
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SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640