I try to add as much color to my cooking as possible, hoping to maximize the nutritional value through the variety of antioxidents and phytochemicals that come in different colored fruits and vegetables. Last evening's salad was an example. I just used what was at hand, to create a colorful, healthy main dish salad.
It included:
- Cooked red beans
- Slivers of aspargus
- Bits of red onion
- Shredded carrots
- Homemade tomato salsa
- Red Peppers
- Baby Spinach
- and Ribbons of Romaine Lettuce
Haiku made a lemon juice and oil dressing, infused with garlic and herbs which we drizzled liberally over our salads. Some steamed aspargus and baked potatoes with chives rounded out the meal for the vegetarians. The omnivores added a little something from the BBQ, and everyone was happy!
photo by Haiku, April 22, 2007
4 comments:
Aisling, beautiful rainbow of delicious flavors! Love it!
Rapunzel, Thanks! It was simple but delicious. We enjoyed it and Limerick took the leftovers for lunch.
This looks good and I do love red beans. Do you have a recipe for your homemade salsa and how about the dressing you used on the salad?
Catherine Mary, I'll try to post those this weekend. Both are quick and easy! :)
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