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Saturday, August 6, 2011

Rainbow Salad - vegan & gluten free


Once in a (very great) while, it truly feels like summer here in the Pacific Northwest. On those days, I move away from pastas and risottos and towards light, fresh, and cool summer suppers. A big salad fits that description perfectly, but to elevate plain old salad, I decided to go for a rainbow (sensing a theme?). Plus, it's said that eating by color is a healthy way to go.


That, and rainbows make everything more fun.

Rainbow Salad
spinach, or other salad greens
pomegranate seeds
dried cranberries
tomatoes, chopped
carrots, chopped
orange or yellow pepper, chopped
cored avocado, chopped
extra firm tofu, drained and fried

Start with a bed of spinach and then simply arrange your fruits and veggies in rainbow order and top with your favorite dressing.

There's lots and lots of possible variations here...beans come in lots of colors, as do peppers and tomatoes. If you like blueberries (I don't) then you can work in blue, and beets, eggplant, cabbage, or onions can be your purple. Hard boiled eggs can also fill the yellow slot, and nuts would be a nice addition as well.

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