Monday, May 16, 2011

Rainbow Salad

I think most salads are boring. Seriously, who wants to eat iceberg lettuce with croutons covered in a depressing river of ranch? Not me. I do love vegetables, though, IF they have plenty of flavor. Here's a salad I improvised after a friend posted this recipe on Facebook; it came from the awesome food site Chocolate and Zucchini.

It's so good and has so many different colors and flavors that I look forward to lunch from the minute I get to school.

Rainbow Salad
Combine the following ingredients:
1/2 package of shredded carrots
3-4 small beets, chopped into small cubes
1/2 chopped green apple
3-4 scallions, diced

Then, drizzle olive oil and apple cider vinegar over the entire salad. Add about a half teaspoon of
Dijon mustard and toss all of the vegetables around in the mixture. Finish by sprinkling blue cheese crumbles over the top of the salad. Yum-O.