You ever look at the food you have in your fridge and wonder what you might be able to make with all of it? Especially when, in the next couple days, another fresh produce delivery will land on your doorway and you’ve barely scratched the surface of the last bin as it was delivered later than usual due to weather? Or something to that affect?
That’s my life these days. The Polar Vortex caused there to be a delay in my CSA bin delivery…which isn’t a problem…but it gave me fewer days to work through the fresh produce. I’ve managed some…but I still have plenty left.
That being said…Jamie Oliver came to my rescue tonight. For dinner I got out my brand-spankin’-new food processor and whipped up a delicious, healthy, and colorful salad from the fresh produce I had on hand. The dressing was a magical touch. Talk about clean eating!
Recipe: Shredded Rainbow Salad
Servings: 8
Time: 20 minutes
Ingredients for Salad:
- 2 raw medium beets (any color) trimmed, scrubbed & quartered
- 4 leaves kale
- 2 large carrots, scrubbed & trimmed
- 1/4 white cabbage, quartered
- 1 apple, quartered
- 1 cup walnuts, roughly bashed
Ingredients for Dressing:
- 1 teaspoon Dijon mustard
- 3 tablespoons apple cider vinegar
- 6 tablespoons extra-virgin olive oil
- sea salt & ground pepper
- Gluten-Free Tamari
- hot sauce (I used Sriracha)
Directions:
Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, kale, carrots, white cabbage and apple. (If your food processor is small, do this in batches.)
Turn vegetables out onto a platter so get a pile of rainbow colors.
Mix the mustard, vinegar, and oil, then season with salt, pepper, tamari, and hot sauce.
Add walnuts and toss everything together until you get a big, beautiful plate of dressed vegetables.
~*~*~
Simple…but the flavors are amazing and work well together. You get this great sweetness from the beets and the apple. The cabbage and carrots give this earthy flavor. And the kale…just a bit of that bitter zing. Topping it with walnuts gives an added boost to the texture. And the dressing…necessary. It ties it all together.
My roommate declared this her favorite way to eat a salad. Me…I devoured it! Healthy and delicious. Definitely making this again!
The Celiathlete 