Rainbow SaladRainbow-Salad

1/4 cup Ginger-Basil vinaigrette, recipe below
1 head red leaf lettuce
1 cup kale
1/2 cup shredded carrots
1/4 cup green onions, chopped
1 medium red bell pepper, seeded and diced
1/2 cup blueberries
8 ounces smoked wild salmon

Prepare dressing below and store in refrigerator.

Wash and dry lettuce and kale. Use the freshest of the leaves and chop or tear leaves into small pieces until you have about 6 cups and add to a large salad bowl. Add the carrots, green onions, red bell pepper, and avocado. Toss with about 1/3 cup of dressing. Add blueberries and toss again. Divide salad mixture onto four plates. Serve topped with 2 ounces of smoked salmon and additional vinaigrette on the side.

Per Serving: 104 Calories; 3g Fat (1g sat); 12g Protein; 9g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 461mg Sodium.

 

Basil-Ginger Vinaigrette

Makes about 12 servings

1/2 cup olive oil
1/2 cup white balsamic vinegar
2 tablespoons minced shallots
1-2 tablespoons fresh minced ginger
1-2 tablespoons fresh minced basil
1 tablespoon honey
1-2 teaspoons of fresh lemon juice (or lime juice)
1 teaspoon prepared Dijon mustard
1 teaspoon wheat-free tamari soy sauce (or ¼ teaspoon sea salt)

Combine all ingredients in a blender and puree until desired consistency is reached. We like it pretty smooth. Store in glass mason jar with tight fitting lid.

Per Serving: 87 Calories; 9g Fat (1g sat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium.