Kaleidoscope Salad

Kaleidoscope Salad

Spiralizers have become so popular, and they provide a new way to introduce more vegetables into dishes creating healthier recipes. This Kaleidoscope Salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping. This recipe comes from the new book 150 Best Spiralizer Recipes by Jennifer Williams and Marilyn Haugen and Robert Rose Books.  It’s my latest favorite new book to get some fresh and healthy recipes to make. How does Twisted Thai Salad with Peanut Lime Dressing, Parsnip Spaghetti With Pine Nut Basil Pesto and Spiraled Fruit Tarts Sound? Amazing! In this book there are options for vegetarians, gluten-free diets and low carbohydrate diets, but there are also wonderful meat, poultry and seafood dishes too. Check it out and try one of my favorite recipes below!

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Tip for this salad:

After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing.

The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.

Super-Healthy Salad in 20 Minutes

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This is one of my favorite salads that I raced to the kitchen and developed after I saw a similar salad at a really cool and eclectic restaurant new to downtown Birmingham, AL called Urban Standard. The combination of walnuts, strawberries, blueberries and goat cheese with a vinaigrette made from pomegranate juice and flaxeed oil create the ultimate healthy salad. If you’re really short on time, omit the dressing and use your favorite bottled light balsamic or raspberry vinaigrette. And, if you want to make this a main-dish dinner salad, add 2 cups grilled or cooked chopped chicken or salmon. 


By the way, I heard from six different people yesterday from California, two in Nashville, two in Birmingham, Atlanta and even New Jersey who were making my Rigatoni for dinner last night. Thanks for all the awesome support! Best, Alison


Super-Healthy Salad

Prep: 20 minutes

Yield: 4 to 6 servings

Ingredients

1/3 cup raspberry vinegar

2 tablespoons pomegranate juice

2 tablespoons honey

2 tablespoons finely chopped fresh mint

1/4 teaspoon salt

1/2 teaspoon ground black pepper

21/2 teaspoons flaxseed oil

4 cups fresh mixed greens

2 cups sliced strawberries

1 (4.4-ounce) package fresh blueberries

1/4 to 1/3 cup chopped walnuts, toasted

1/4 cup crumbled goat cheese (if you don’t like goat cheese, you can use feta)

Preparation

1. Whisk together raspberry vinegar, pomegranate juice, honey, mint, salt and pepper in a small bowl. Slowly add flaxseed oil, whisking to combine; set aside.

2. Combine mixed greens, strawberries, blueberries, walnuts and goat cheese in a large serving bowl. Add vinaigrette, tossing well.