Root ‘N’ Cherry Salad
The natural pigments that make fruits and vegetables so colorful can also help protect your body from common diseases and illnesses as you age.
Think color! The bright red of ripe red peppers, cherries, and cranberries; the brilliant orange of carrots; the vibrant green of lettuce and kale; and the dramatic purple of Concord grapes.
Here is a great and colorful recipe that is perfect for mid-winter. While the directions result in a cold salad, the ingredients could just as easily be slowly roasted in a low oven for an hour or two, or until golden brown.
1 cup carrot matchstick strips
1 cup turnip matchstick strips
1 cup rutabaga matchstick strips
1 cup jacama matchstick strips
½ cup thinly sliced sweet onion
3 tablespoons white wine vinegar
1 tablespoon vegetable oil
1 tablespoon sugar
1 small clove garlic, minced
1 teaspoon salt
1/8 teaspoon hot red pepper sauce
2 cups pitted sweet cherries (about 1 ¼ pounds)
In a large bowl, combine all ingredients except the cherries and lettuce and toss until well-mixed. Cover and refrigerate for at least 1 or up to 4 hours. Just before serving, toss in the cherries. Serve on a lettuce-lined plate.
Adapted from 5 a Day, by Elizabeth Pivonka, M.D. Copyright (c) 2002 by The Philip Lief Group, Inc. Reprinted by permission of Rodale Press.
Adapted from 5 a Day, by Elizabeth Pivonka, M.D.