I love cooking with color! The idea of fueling my body with a variety of vegetables that have a variety of nutrients gets me so excited! Not only do I love hydrating my cells with vegetables, but I love the concept of keeping my body strong from the inside out. Eating raw foods and lots of variety of color energizes my senses.
One of my favorite ways to make a salad (or any dish for that matter) is to tap into my inner artist and use color for inspiration! There are no real rules or directions with a Rainbow Salad, but all you get to do is make a rainbow by using as many colored vegetables that you have in your fridge.
In this salad, I used mixed greens, red cabbage, red peppers, a shredded golden beet and shredded carrots. Shredding the beets and carrots helps to bring out the sweetness in the vegetables and also adds a softer texture to the salad when there is already some crunch thanks to the cabbage and red peppers.
Garden Dressing (my measurements are not exact since I use my intuition to create).
In a blender I combined:
1 garlic clove
1/4 tsp mustard seed (seedy mustard would also work!)
2 pinches of dried thyme
2 pinches of dried basil
few celery seeds
salt
pepper