Le Food Snob

Big Ass Winter Rainbow Salad {vegan}

Scroll down to content

Craving a really big fresh salad, I scrounged around in the refrigerator to find a variety of colors in order to try to create a winter-themed rainbow salad. Here’s what I came up with for a fresh-as-possible salad: mixed greens (fresh), blood oranges (fresh), red cabbage (possibly weeks old), carrots and apples (both possibly months old). There were other things in the fridge as well such as beets that looked decently fresh, cilantro that wasn’t totally wilted, not-yet-ripe avocado and oranges that looked like they should probably be tossed out.

Of all the items in the fridge the red cabbage seemed worst off; it was possibly molding. I cut off all ends to get to the inside; the inside seemed fine-ish. It didn’t smell or anything. The apple had what I would consider to be a questionable feel but when I cut into it there was no bruising so into the salad it went. And carrots must last forever. I believe this same bag of carrots has been in the fridge since the end of January. I peeled off the skin and used this cute little handheld julienne cutter to make nice long even slices of carrot.

The point of making a rainbow salad is to get as many colors of the rainbow as you can into your salad. There is literally nothing I could think of that’s blue besides blueberries, and blueberries are not a winter fruit. But if you have access to decent blueberries this time of year I say go ahead and toss them in if you’re truly looking for all colors of the rainbow. And anyway, apparently fruits that are purple are considered to be blue-purple/red-purple so blue is one and the same as purple and red, apparently.

I chose a winter themed salad because although it’s technically spring right now there is still plenty of time to get your winter fruits and vegetables on your plate. And also because the fruits and vegetables on hand were winter fruits and vegetables. I paired my winter salad with the Blood Orange Vinaigrette I just made and some chopped toasted almonds (which, incidentally, may also be not the most fresh). The salad was so good I practically licked the bowl clean.

For your winter rainbow salad use the guidelines below or throw in whatever color of the rainbow fruits or vegetables pleases you, regardless of the time of year.

ingredients.

  • mesclun greens, spinach, kale, arugula etc or your favorite mix of greens
  • 1 to 2 winter yellow fruits or veggies (roasted acorn, butternut or delicata squash; lemon, ugli fruit, star fruit, quince)
  • 1 to 2 winter orange fruits or veggies (sweet potato, carrot; oranges, clementines, tangerines, persimmons, papaya)
  • 1 to 2 winter red fruits or veggies (red onion, radishes, beets, raddichio; grapefruit, blood oranges, pomegranate, dried cranberries, red apple, red grapes, rhubarb)
  • 1 to 2 winter blue/purple fruits or veggies (purple cabbage, turnips; purple grapes, blueberries, if you have access)
  • 1 to 2 winter green fruits or veggies (cabbage, shredded raw brussels sprouts or roasted brussels sprouts, avocado, broccoli, asparagus; kiwi fruit, green apple, green grapes, pear)
  • 1 to 2 winter other fruits or veggies (artichoke hearts, steamed or roasted cauliflower, garlic, roasted potatoes, parsnip; passion fruit)
  • healthy fats: nuts and/or seeds, avocado, eggs, omega-3 rich fish, olives
  • dressing: a light tasting vinaigrette such as Blood Orange Vinaigrette

directions.

  1. Add your greens to a large bowl. Toss in whatever fruits and vegetables you’re adding. Drizzle with salad dressing or throw all the ingredients into a large ziplock bag and shake to incorporate.
  2. Sprinkle with your favorite fat and freshly cracked black pepper, if you please.
  3. Enjoy.

As I write this I’m reminded of why I never eat a healthy salad (on its own) for dinner: I get hungry about two hours later. I ate this salad about two hours ago and am already hungry (hmmph) which is why the recipe only gets 4 apples; 5 apples for taste.

Recipe rating: 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Internet Marketing Tips

Everything about internet marketing

Cook the Beans

inspired by ingredients, smells and Travels, vegan & vegetarian

Tastes of Health

Passionate about Health, Fitness and easily prepared Delicious Food

Road to a Healthier Life

Steering You towards a Healthier Happier Life

Insightful Geopolitics

Impartial Informative Always

thebrookcook

If I knew you were coming I'd have baked a cake...

The Urben Life

A food and lifestyle blog by Jenna Urben

Cooking Adventures

A Culinary Journey

koolkosherkitchen

Welcome to my Kool Kosher Kitchen where food is fun and fun is to create food!

You Can Do It

This is not phraze .You can do everything you want

Dining with Donald

Donald on Dining in and Out.

Little Lilly Meets the World

Every step is a memory

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.

TRAVEL PLACEBO

The holiday you take when you're not taking a holiday.

Spoon of Happiness

homemade food inspiration

In The Kitchen With Gianna Trzesniewski

Simple recipes that create a "WOW" factor for the people sitting next to you at the dinner table.

GoanImports.com

Learn Goan and Indian Recipes

frauke's foodelicious fritid

baking across borders - exploring new recipes from Denmark and around the world

%d bloggers like this: