"Rainbow of Health" Vegetable Salad
Source of Recipe
Jeanie Burke, R.D. SwedishAmerican Center for Complementary Medicine
Recipe Introduction
Serves 8
This is a beautiful and extraordinarily colorful salad. The contrast of the brightly colored vegetables and the black olives is eye catching. Because the dressing contains fresh basil, which turns brown it is sits, this must be prepared and tossed into the salad right before serving.
List of Ingredients
2 ca. fresh broccoli florets (bite-size pieces)
2 c. fresh cauliflower florets (bite-size)
2 c. raw baby carrots
3 c. cherry tomatoes, halved
2 c. cucumber, peeled and diced into large pieces
1 large red bell pepper, julienne cut
1 large yellow bell pepper, julienne cut
1 small purple onion, sliced paper thin
1 c. whole small black olives
1/4 c. chopped fresh parsley
Dressing:
1.5 Tbs. olive oil
1 Tbs. balsamic vinegar
2 Tbs. fresh lemon juice
1/2 c. fresh chopped basil leaves
1/4 tsp. salt
1/2 tsp. Dijon mustard
3 cloves finely chopped garlicRecipe
Bring a large pot of water to a boil. When water is boiling, add broccoli, cauliflower, and carrots, and cook for 2 minutes or until vegetables are slightly tender but still crisp. Drain and immediately rinse well with cold water to stop cooking. Place in refrigerator for 30 minutes to chill thoroughly. Place all dressing ingredients in the blender and blend until basil and garlic and pureed. Dressing will be thick. Set aside.
In a large serving bowl, mix the blanched vegetables with the tomatoes, cucumber, peppers, onion, olives and parsley. Add dressing and toss. Serve immediately.
Recipe Tip: You may omit the step to blanch the broccoli, cauliflower and carrots. If you choose to do this, juilienne the carrots.
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