Rainbow Collection Salad

Rainbow Collection Salad

This is perhaps the longest running (and ergo most popular) salad on the canihaveabite menu. It used to be called Detox Salad. Cultural norms change faster than the core recipe for this salad! But it always has carrots, beets, flax seed, onion, and lemon parsley vinaigrette. The seasonal vegetables change based on what is currently in season.

This salad is best during the summer, when fresh herbs are available. Flavor-wise, it's very bright on the palate and vegetable forward. Recommended for people who love hearty, yet light and lemony salads. This tastes like you're eating a garden.

Ingredients:

Seasonal leafy greens

Carrots

Beets

Seasonal vegetables (choose 3-4 of the following options: cucumber, zucchini, turnips, radish, sweet pepper, cherry tomatoes, brussel sprouts)

Flax seed

Red onion or scallion

_Optional, but recommended_: fresh herbs (basil and/or mint)

Optional: micro-greens

Prep Instructions

1. Grate carrots in Cuisinart food processor. Don't forget to peel carrots!

2. Wipe out food processor and grate beets. Don't forget to peel beets first!

3. Cut seasonal vegetables into appropriate bite-sized pieces. Don't cut them too small or else you will run out of ingredients faster.

4. Chop scallion or dice red onion, depending on availability.

5. Chop fresh herbs.

5. If flax seed is not ground, grind up the flax seeds.

**Ingredient Ratio Approximation, Full Size (24 oz)**

2 1/2 cups seasonal leafy greens

1/3 cup carrots

1/3 cup beets

2 T each of selected seasonal vegetables (I.e. 2T cucumber, 2T turnip, etc).

1 tsp flax seed

1 tsp scallion or red onion

1/2 tsp fresh herbs

1/2 tsp micro greens (optional)

2 fl. oz vinaigrette

**Ingredient Ratio Approximation, Half Size (16 oz)**

2 1/2 cups seasonal leafy greens

1/4 cup carrots

1/4 cup beets

1 T each of selected seasonal vegetables (I.e. 1T cucumber, 1T turnip, etc).

1/2 tsp flax seed

1/2 tsp scallion or red onion

1/4 tsp fresh herbs

1/4 tsp micro greens (optional)

2 fl. oz vinaigrette

**SALAD ASSEMBLY**

1. Cut the leafy greens into a manageable bite size, if needed. Do not cut the greens too small.

2. In one quarter, add carrots. Next to carrots, in the second quarter, add beets. These two sections take up half the salad.

3. On the other half of the salad, add your seasonal vegetables in small sections until they fill out the remaining space.

4. In between the beets and seasonal vegetables, add the flax seed. In between the carrots and seasonal vegetables, add the onion/scallion. (It doesn't really matter where the flax or onion goes, this is just a recommendation based on typical color blocking).

5. Sprinkle fresh herbs and/or micro-greens on top of seasonal vegetables.

6. Place the vinaigrette in the center, or toss with salad. Enjoy!

NOTES:

**Does the order or placement of ingredients matter?** No, it doesn't. Simply try to use color blocking when placing the ingredients, for better visual appeal.