charlys-room: Rainbow Salad

We love salads at our house and we eat them almost everyday. Some of our favorites include a spicy Chinese chicken salad, our best pasta salad and or a tasty green salad with avocado olive oil dressing.

And this week I made this creation...Rainbow Salad.

It's full of all the stuff that is good for you with veggies in all the colors of the rainbow!

And I will let you in on a little secret... you see my husband and son are not fond of cooked vegetables.

So one of my little tricks to get them to eat more veggies is to make a fresh salad almost every day.

And guess what? It totally works.They love a fresh, crunchy salad.

This recipe was totally inspired by grocery day. You know...when you get home from shopping for groceries and there is all this delicious-looking produce?

I noticed the beautiful colors of everything that I was putting on the counter and decided right then and there that it needed to be made into a salad.

To make this salad, start with fresh veggies in every color.

{And if they happen to come from your garden, you lucky duck!}

Rainbow Salad

{makes a big bowl}

Ingredients:

-one head fresh romaine lettuce, washed and chopped

-one cup shredded carrot

-one zucchini squash, diced

-one English cucumber, diced

-one red pepper, quartered and cut into small strips

-one yellow pepper, quartered and cut into small strips

-one bunch green onions, chopped

-3-4 tomatoes, chopped

- Add or subtract any veggies you like. Fresh green peas/green/yellow beans/radishes would also work well!

To make:

1. In a large bowl, add the romaine lettuce.

2. Toss in the rest of the vegetables.

3. Add salt & pepper to taste.

4. Serve with your family's favorite dressing. I served it with a balsamic vinaigrette, but you could also serve ranch or Italian or whatever you like! I often leave a salad 'naked' and let each of my family choose the dressing they would like and add it directly to their salad bowl. I find it keeps everyone happier this way!