Full Spectrum Salad

Friday, May 20th, 2011

At Thanksgiving last year, I made a salad based on the book I reviewed earlier called Color Code. Here are the “results” 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 wasn’t a vegetable lover!

Utensils: Cutting Board & Knife, Salad Spinner, Serving bowl
Prep. Time:
15-20 minutes
Cooking Time
: None
Category: Vegan

Ingredients ( I highlighted my ingredients by color family. Feel free to substitute different greens and different veggies within each  color family.)

Red tipped curly leaf lettuce
Romaine lettuce
Butter crunch lettuce artichoke hearts (I purchased them in a can from Trader Joe’s)
Mixed sprouts I grew (alfalfa, clover, and daikon radish, plus buckwheat “lettuce”*)

Red radishes
Carrots
Radicchio
Olive Oil
Lemon Juice
21 Seasoning Salute from Trader Joe’s

Directions
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.)

This is from my website www.menupause.info.

Subscribe


Full Spectrum Salad

Sunday, November 28th, 2010

At Thanksgiving, I made a salad based on the book I reviewed a few days ago called Color Code. Here are the “results” 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 wasn’t a vegetable lover!

Utensils: Cutting Board & Knife, Salad Spinner, Serving bowl
Prep. Time:
15-20 minutes
Cooking Time
: None
Category: Vegan

Ingredients ( I highlighted my ingredients by color family. Feel free to substitute different greens and different veggies within each  color family.)

Red tipped curly leaf lettuce
Romaine lettuce
Butter crunch lettuce
artichoke hearts (I purchased them in a can from Trader Joe’s)
Mixed sprouts I grew (alfalfa, clover, and daikon radish, plus buckwheat “lettuce”*)
Red radishes
Carrots
Radicchio
Olive Oil
Lemon Juice
21 Seasoning Salute from Trader Joe’s

Directions
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.)

Here is a photo of full grown buckwheat lettuce* or buckwheat grass, as it is also called, that I need to cut down and store in a glass jar in the ‘frig. This also makes a nice centerpiece.

* Buckwheat lettuce is actually buckwheat seeds that have been soaked, drained, and planted in a small amount of soil (I save the mushroom containers from the market), covered with a paper towel sprinkled with water. I slip the container into a plastic bag to act as a greenhouse, and when the seeds sprout and begin to push up on the plastic, I remove the greenhouse and let them grow, watering at least every other day. The little black hulls fall off as they grow, or sometimes I gently pull them off when the grass is full grown.



Subscribe