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You might’ve noticed that we’re all about bold colors this January. We wanted to start the new year off ‘bright’!
Inspired by the oh-so-colorful You Heard That Bright Cardigan, we decided to whip up this rainbow-riffic chopped salad, which is both good for you, and good looking. Bonus: we’re also serving up a vibrant avocado-citrus dressing recipe! Eating well has never looked so good.
What You Need:
1/2 small head red cabbage
8 oz cherry tomatoes
1 English cucumber
Dozen baby carrots
1 yellow bell pepper
For the Dressing:
Juice from 1 lemon (more to taste)
3/4 cup lightly packed fresh basil
1-2 cloves garlic
1 tsp honey
1/4 cup olive oil
1/4 cup water
2 Tbsp white wine vinegar
Salt to taste
1. Chop all vegetables and arrange as you’d like. We went for an aesthetically-pleasing rainbow set-up, but you can also toss everything together in a traditional chopped-salad manner.
2. To make the dressing, simply place all of the ingredients in a blender, and blend until smooth. (Tip: Be sure to place any leftovers in the fridge, because the flavors will combine even more!)
3. Dress your salad, and enjoy!
Pictured: As a Matter of First Course Plate Set, Chopsy Turvy Cutlery Set
+What are your favorite flavorful, colorful noms?
Recipe adapted from The Garden Grazer.
cooking, food and drink
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