Rainbow Salad

Eat the rainbow with this vibrant, healthy, nutrient-dense rainbow salad packed with immune-friendly, health-boosting ingredients.

Dressing Ingredients – 2 Tbsp of lemon juice – 1 tsp of apple cider vinegar – 2 Tbsp of balsamic vinegar – 1 Tbsp of olive oil (optional) – 1 Tbsp of maple syrup or agave – Salt and pepper to taste

Salad Ingredients – 3 C of baby spinach – 1 C of purple cabbage, shredded – 1 C of cherry tomatoes, halved – 2 carrots, shredded or julienne – 1 yellow bell pepper, sliced – 1 C of cucumber, diced – ¼ C of a red onion, thinly sliced – ¼ C minced parsley, for garnish – Avocado, sliced (optional) – Crushed red peppers (optional)

Instructions – In a small bowl, combine the lemon juice, apple cider, balsamic vinegar, oil, sweetener of choice, water, salt, and pepper. Mix well and set aside. – To assemble the salad, place spinach on a large bowl or salad plate. Then top with veggies, each in a section of the plate. – Drizzle some dressing and garnish with parsley, basil, avocado slices, and a sprinkle of crushed red pepper. – Serve cold.