Love Freely, Laugh Genuinely, Eat Colorfully

Rainbow Salad

Prep Notes


1 1/12 c Romaine Lettuce

1 1/2 c Lacinto Kale

2 Large Red Beets

1/2 cup Purple Cabbage

5 Baby Radish

2 Parsnips

3 tsp. Mint

1 tsp Dry Oregano

1 tsp Sea Salt

1 tsp Black Pepper

1/2 tsp Coconut Oil, unrefined


Rinse and chop all salad greens, place in serving bowl

Peel, rinse parsnip; chop julienne slices

Lightly Sautee parsnip slices in a small pan with 1/2 tsp coconut oil on medium low, add oregano, salt, pepper; cook up to 8 minutes or until tender

Peel beets, chop julienne

Rinse radish and cut into thin slices

Assemble salad as desired and top with dressing and fresh mint