How many times have you heard a health expert talk about the many benefits of “eating the rainbow”?
It’s a cliche because it’s actually really good advice. The vibrant colors of fruits and vegetables are often linked to the nutrients they provide. Like beta-carotene—which the body converts to vitamin A and has antioxidant properties—is responsible for the bright orange hue of carrots and squash.
And this salad allows you to follow the advice in a major way, all in one dish. It’s got purple cabbage, red peppers, orange carrots, greens, and more. It’s even dressed with olive oil, which you could definitely argue comes from a pot of gold.
INGREDIENTS
- 1 cup dandelion greens
- 1/4 cup chopped purple cabbage
- 1/4 cup chopped cucumber
- 1/4 cup chopped celery
- 1/4 cup bean sprouts
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped carrot
- 1 handful sunflower seeds
- 1 tablespoon olive oil
DIRECTIONS
- In medium sized bowl, mix all ingredients together.
WHY WE LOVE THIS RECIPE
It’s a simple, colorful, crunchy mix of a ton of healthy vegetables. Perfect as a light side dish on hot summer days.
