Rainbow Salad
Every year around this time, I become so filled with anticipation for the fresh produce that will soon begin to flood the local farmer’s markets. By late April, my plate begins to fill with many colors as I say goodbye to winter greens and hello to spring color.
One of my favorite, quick meals is this yummy, colorful salad that is packed with nutrition and the taste of summer. The edamame is a good source of protein, so this salad can stand alone as a meal or as a side dish with fish or poultry.
Rainbow Salad
1 avocado, diced into small cubes
1 ripe, fresh tomato, diced
3 pickling cucumbers, diced
1 golden delicious apple, diced
2 carrots, diced
3 beets, diced
3 cups of edamame
1/2 pine nuts, toasted
Preheat oven to 400 degrees F. Place beets on a roasting pan coated with olive oil. Bake for fifteen minutes, turning once. Please note: The smaller the dice, the less time you should bake the beets. The goal is a consistency that is still firm in texture.
Cook the edamame according to the package instructions.
Mix all ingredients and add the dressing to taste. Reserve the remaining dressing for salads.
This salad is better the next day after it has sat in the fridge overnight.
For the Dressing:
1 garlic clove
1/2 cup of red wine vinegar
1 cup of extra virgin olive oil
2 tsp. honey
2 tbs. of lemon juice
1 tbs. dijon mustard
2 1/2 tsp. salt
Mix all ingredients except oil in blender. Gradually add oil while blending.
Note: My daughter is not fond of avocados, so I occasionally substitute goat cheese and wow, it is delicious.
Another note: If you are like me, the word “dice” equals a lot of time in the kitchen, cutting, cleaning, and potential cutting of the fingers, but I have discovered an amazing tool. My mom bought me the Vidalia Chop Wizard, and it has changed my life. No longer do I let the word “dice” deter me from a recipe. Check it out: http://www.target.com/gp/search/602-4558746-6780625?field-keywords=vidalia_chopper&AFID=Google&CPNG=Kitchen&LNM=vidalia_chopper&LID=14467645&ref=tgt_adv_XSGT0529
