Recipe for My Rainbow Salad –

Monday, September 1st, 2014

Rainbow Salad

• 1 head Bibb or Butter lettuce, sliced
• ½ head radicchio or purple cabbage
• 3 tomatoes, chopped
• Grapefruit segments
• ½ cup each organic freeze-dried corn and blueberries
• 1 green bell pepper, chopped or snap peas
• ½ cup fresh blueberries
Blueberry Vinaigrette Dressing
• ½ cup olive oil
• 1 tbsp. balsamic vinegar
• ½ cup blueberries, pureed and run through a sieve
• Salt
• Pepper

- In a large bowl, place lettuce on the bottom
- Make a rainbow pattern with the veggies, almost like a cobb salad
- Make the dressing. Pour oil and vinegar slowly into the blueberry juice, whisking constantly. Season
- Dress salad and toss