This refreshing spring salad has the brilliant colors of Easter eggs nestled in verdant spring grass. The combination is so versatile that you can choose your favorite ingredients. As long as you follow rainbow nutrition (vary your colors to vary your nutrients) you are assured of potassium for heart health, caroteniods for a healthy immune system, flavonoids for guarding against certain cancers, vitamin C for overall healthy cell function and anthocyanins to bolster memory and healthy aging. Choose fruits and vegetables that are cleaned and cut in packages or visit your farmers’ markets for fresh, locally grown choices.

The basic dressing suits fruit or vegetable salads of any combination and it provides a healthy dose of vitamin C!

Ingredients
4 cups Fresh Spring greens, washed and broken
2 cups Pineapple, or any bright yellow-orange tropical fruit, cut into cubes
½ cup Kumquats, or tangerine, kava, naval orange or grapefruit sections
2 cups Thin skinned cucumber (or any refreshing green vegetable*), chopped
1 c. fresh/ ¼c. dried Dark skinned cherries or berries, fresh or dried
1 or 2 tablespoons Fresh mint and/or basil, chopped
1 teaspoon Red onion, very finely chopped
1 tablespoon Shredded coconut, toasted (optional)

* such as young asparagus, celery, fennel or radishes

Dressing:
2 tablespoons each Lime juice, orange juice
2 teaspoons Extra virgin olive oil
1 teaspoon Sugar or sugar substitute equivilant
½ teaspoon Dijon mustard
Freshly ground pepper to taste

Preparation

1. Combine dressing ingredients and set aside. Toss all ingredients except coconut with the dressing. Arrange the tossed salad on a nest of spring greens. Sprinkle with toasted coconut.

# of Cups: 6
Calories per cup: 70
Vegetable Servings: 2
Fruit Servings: 3

All rights reserved. Users may download and print content from this website for their own personal and non-commercial use only. Republication or redistribution of content is expressly prohibited.

Source: The Healthy Table

This entry was posted on Monday, March 29th, 2010 at 4:54 pm and is filed under Recipe Buzz. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.