Recipe: Rainbow Sharing Salad Author: Allie Riebe, Happiness Team Member Prep Time: 15 Min Cook Time: 0 Min Makes: 4 Side Salads or 2 Main Meal Salads This Rainbow Salad is all about different colors and textures. It is super versatile - Just pick your favorite colorful veggies and go with it! This salad can be eaten as a main meal or as a side salad; It pairs wonderfully with Allie’s Roasted Spaghetti Squash Bolognese or Carolyn’s Fresh from the Garden Soup! Ingredients: Salad 4 big handfuls of fresh spinach, chopped kale, fresh arugula, mixed spring greens, and/or chopped red cabbage A bunch of your favorite Hamama Microgreens (I used spicy daikon radish here) ½ cup of raw grated carrot ½ cup of raw red onion, thinly sliced Handful of cherry tomatoes ¾ cup of bell peppers, julienned ½ cup of cooked sweet corn 1 tbsp each sunflower seeds and pumpkin seeds A handful of seasoned crunchy peas - the best! ¼ cup of dried cherries or craisins ½ of an avocado, diced ¼ cup of shaved asiago or parmesan cheese Black pepper & sea salt, to taste Lemon Garlic Vinaigrette 1 tbsp of fresh lemon juice 1 tsp of dijon mustard 1 garlic clove, finely minced 1 tsp of fresh black pepper Pinch of onion powder Sea salt to taste Dash of apple cider vinegar 3 tbsp of olive oil *Other colorful and tasty options: Roasted acorn squash, sliced Pickled or roasted beets, diced Cucumber, diced Broccoli Florets, chopped Cauliflower, chopped Bacon, crumbled Feta Cheese Radish, thinly sliced Instructions: Salad Lightly toss all of the salad ingredients together and voila! Lemon Garlic Vinaigrette Whisk all ingredients except the olive oil together. Then slowly drizzle in the olive oil while whisking to emulsify. Add to salad just before serving. Enjoy!
