My Favorite Color is Purple Salad
- Ready In:
- 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
Salad
- 1 head purple cauliflower, lightly blanched, cut up into bite size pieces
- 1 purple bell pepper, seeded, membrane removed, thinly sliced
- 1 cup red cabbage, coarsely shredded
- 2 purple carrots, NOT peeled, sliced on the diagonal
- 1 purple tomato, cut into thin wedges
- 1 small red onions, peeled and diced or 1/2 cup purple scallion, sliced
- 3⁄4 cup whole blueberries (grapes cut in half) or 3/4 cup red seedless grapes (grapes cut in half)
- 3 tablespoons thai purple basil (I used a combination of both herbs) or 2 tablespoons fresh purple sage, chiffonade (I used a combination of both herbs)
- 1 head romaine lettuce, chopped
-
Raspberry Lavender Vinaigrette
- 1⁄2 cup extra virgin olive oil
- 3 tablespoons sauvignon blanc wine (white balsamic vinegar may be substituted)
- 2 tablespoons raspberry vinegar
- 1 teaspoon minced fresh lavender flowers
- 2 tablespoons fresh lime juice
- salt
- fresh crack black pepper
directions
- Dressing: (Best prepared at least 1 hour in advance of serving salad.) To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid; shake until blended. Taste and adjust seasonings.
- Salad: Arrange the vegetables artfully on a salad platter lined with the romaine lettuce.
- Serve raspberry-lavender vinaigrette on the side.
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RECIPE SUBMITTED BY
COOKGIRl
United States