Rainbow Vegetable Salad

This salad is a great one for pot lucks as it can be made up to two days ahead. This one is one of our favorite combinations of vegetables for their color and texture; I make it year around with whatever vegetables are available seasonally. Choose a combination of vegetables and herbs according to your taste and seasonal availability.

The salad just needs mixing with the dressing at the last minute! Creamy Cilantro dressing is one of our favorites with this salad.

Ingredients:

1 medium head Romaine lettuce
1 small Escarole heart, save the outer leaves for soup
2 cups baby Spinach leaves
1/2 a small head Red Cabbage
1 small bunch Italian Parsley
1 cup Arugula leaves
1 medium Yellow Bell Pepper
1 medium Red Bell Pepper
2 large Carrots
1 cup Radishes
1 cup Fresh (or frozen defrosted) Corn Kernels
1 cup walnut or pecan pieces or other nuts/seeds (Optional)
1 cup Goat cheese or Feta cheese (Optional)

Your favorite Dressing to serve

Method:

If the oven is being used anyway, spread the nuts in a baking pan and toast at 350 degrees for 10 minutes or until lightly browned. If oven is not used at this time, toast the nuts/seeds using a skillet or pan over medium heat stirring constantly until roasted. Let cool and save in an air tight container until ready to use. Sprinkle the nuts over the salad just before serving or serve on the side.

Wash and spin or towel dry the romaine, spinach, parsley, arugula, and escarole. Wash and dry all the other veggies. Tear escarole into small bite sized pieces. Slice romaine into thin ribbons. Pull off the leaves from parsley stems and chop the leaves coarsely. Thinly slice the red cabbage, bell peppers and radishes. Grate the carrots. Chill individually until ready to serve. The veggies will stay fresh for 2 days.

Arrange the veggies in mounds on a large platter or combine them in a large bowl when ready to serve.

Toss the salad with the nuts/seeds, cheese and dressing or serve them on the side.