Celebrate National Salad Day with Rainbow Salad
In honor of National Salad Day, I’m sharing one of my favorite salad recipes from my book Naturally Thin. This Rainbow Salad uses fresh, seasonal, real food in a beautiful palette of colors. It is also high-volume, so you’ll fill up and feel satisfied on fewer calories.
– 8 cups baby spinach, well washed
– 1 cup quartered grape tomatoes
– 1 cup thinly sliced orange bell peppers
– 1 cup baby corn, raw or grilled
– 1 cup halved sugar snap peas or chopped asparagus (quickly steam them first, then dip them into an ice bath to preserve the color)
– 1 cup shredded red cabbage
– 1 cup chopped hearts of palm
– Salt and pepper, to taste
– 1 cup chiffonade of fresh basil (finely sliced basil leaves)
– ½ cup low-fat ranch dressing and ½ cup light vinaigrette dressing mixed together (for a flavorful twist, try Skinnygirl Raspberry Vinaigrette or Balsamic Vinaigrette)
1. Arrange the baby spinach on a platter. Over the spinach, make rows out of each of the vegetables: a row of tomatoes, then a row of peppers, then a row of corn, etc. Season the salad with salt and pepper, to taste.
2. Sprinkle the entire salad with the chiffonade of basil. Combine the ranch and vinaigrette dressings, then drizzle them evenly over the top of the salad.
This is an excerpt from Naturally Thin by Bethenny Frankel, available on Amazon.com.
This delicious recipe makes an excellent dinner, but you can also make it ahead (or double it) and have the leftovers for lunch the next day...READ MORE