I am so excited to be harvesting from my garden!! My salad is ready for the picking! I make this type of salad often, but I've never posted the recipe. This one will be a side salad. If you would like this as a dinner salad, double or triple the ingredients and add some nuts for protein. I love to eat all the colors of the rainbow and this salad surely does it! I use a very light dressing, but any dressing will work!
Grain/Gluten-Free Vegan Rainbow Salad
8-10 various leaves of lettuce, cut/ripped into pieces
1/4 Orange & Yellow Bell Pepper, diced
5 Cherry/Grape Tomatoes, sliced into rounds
1 tablespoon Yellow/White Onion, diced
2 tablespoons Red Cabbage, Shredded
Olive Oil
Balsamic Vinegar
If you have a salt block, dicing the ingredients gives them a nice salty flavor and does really well with the olive/oil vinegar dressing.
Add all ingredients to a salad bowl and drizzle with desired amount of olive oil and balsamic vinegar. Toss until well coated. If you don't have a salt block to dice the vegetables, add a pinch of Himalayan Salt.
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| Fresh salad from the garden |
There needs to be more gluten free recipes. Thanks for your efforts.
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