09/05/2016
The Rainbow Salad. A Warm and Refreshing Autumn Dish
One of my favourite healthy signature dishes, and so easy to make! All you need is five different colour foods fresh from the garden and a few optional extras. I have two main salads; one being warm with roasted vegetables, and the other served freshly cold containing fruit and nuts. Please see the fruit and vegetable list for fresh options.
Red: red capsicum, cherry tomatoes, strawberries and red grapes
Yellow: corn, pumpkin, star fruit and banana
Green: kale, spinach, cucumber, kiwi fruit
Blue & Purple: cabbage, beetroot, pomegranate, figs and blue berries
White: onion, sprouts, garlic and lychee
Optional Extras: pine nuts, homemade salad dressing, garden herbs (basil or parsley)
Preparation: remember to chose one from each colour category.
For warm salad. All vegetables to roast cut into squares and pre-roast in oven. Rest of the vege cut very finely to make bulk of salad. Combine with a little extra virgin olive oil and a little garlic salt to taste.
Fresh Cold salad. Chose the foods and cut finely of into mouth size bites. Depending on type of fruit, cut in halves or slices for garnish presentation.
