At Thanksgiving last year, I made a salad based on the book I reviewed earlier called Color Code. Here are the â€œresultsâ€ of making sure I had the whole spectrum of foods that were red, yellow/orange, green, and blue/purple. Also, the amounts depend on the number of people you serve. One head of lettuce is supposed to be enough for 8 people, when you add the other veggies. I can probably eat half a head, so not sure that is an accurate estimate. Maybe the person who wrote that wasnâ€™t a vegetable lover!
Utensils: Cutting Board & Knife, Salad Spinner, Serving bowl
Prep. Time: 15-20 minutes
Cooking Time: None
Ingredients ( I highlighted my ingredients by color family. Feel free to substitute different greens and different veggies within eachÂ color family.)
Red tipped curly leaf lettuce
Butter crunch lettuce artichoke hearts (I purchased them in a can from Trader Joeâ€™s)
Mixed sprouts I grew (alfalfa, clover, and daikon radish, plus buckwheat â€œlettuceâ€*)
21 Seasoning Salute from Trader Joeâ€™s
1. Wash and spin dry all the greens. If you have no salad spinner, then dry the lettuce gently by rolling in a towel.
2. Tear lettuce into bite-sized pieces. Add drained artichoke hearts whole or cut into halves.
3. Wash and slice radishes (6-8) into thin circles. Scrub and grate the carrots. (One large is enough or two small ones.)
4. Wash and slice a couple of leaves of radicchio into slivers. It tends to be bitter, so you want thin pieces.
5. Toss all the veggies with olive oil and lemon juice. (I use about 1/3 cup oil and the juice of 1/2 fresh lemon.) Sprinkle on 21 Seasoning Salute. (You may also add salt & pepper.)
6. Add sprouts and toss again. (I rarely toss the sprouts when dressing the rest of the salad, because sprouts are very tender and the dressing makes them droopy.)