Fresh Market Salad

I have always heard that you should eat a rainbow of colorful foods for a healthy diet. That was the inspiration of this salad. I walked through the produce market with no real plan other than buying veggies of different bright colors. This salad of greens, reds, orange and purples is the result. So pretty, really tasty and if you are looking for healthy foods to eat, I am not sure you can do better than this.

Here is the recipe I ended up with that day but please feel free to use what looks good at your own market. Orange peppers? Purple cauliflower? Red beets ? Yes, Yes and Yes! Any colorful vegetable that you like will work for a delicious and nutritious salad. And the best part? After eating such a healthy dish, you do not have to feel guilty about eating dessert!

Fresh Market Salad

Print

Fresh Market Salad

Author Cakewalk Kitchen

Ingredients

• 1/2 head of green leaf lettuce
• 2 cups baby spinach
• 1 cup of grape tomatoes
• 2 to 3 carrots - peeled and grated
• 2 cups of broccoli florets
• 1/4 of a purple cabbage - sliced thin
• 1/2 cup red kidney beans - drained and rinsed
• 1/2 cup - candied pecans

Instructions

1. Wash and dry the lettuce and the baby spinach. Tear the lettuce into manageable pieces.
2. Cut up the broccoli into small florets. Bring a pot of salted water into a boil. Drop broccoli in for about 2 minutes to blanch. Then drain and quickly add broccoli into a bath of ice water to stop the cooking process. (if you prefer raw broccoli you can ship this step)
3. In a large bowl or platter arrange or toss together all the ingredients.
4. When ready to serve, toss again with your favorite dressing or serve dressing on the side.

Recipe Notes

I serve this with a balsamic dressing but really any dressing works great with this salad.