It is all about color! Nutrition and color are joined at the hip, the deeper the color the more nutrients…phytochemicals, antioxidents, vitamins and minerals! Plus, food is so much more appealing when your food is colorful. This recipe is an old favorite of the family so when we gathered yesterday for Mothers Day, this was my offering.
Our local HyVee had some beautiful organic broccoli this week.
Wash, trim and chop in bite size pieces.
Chop one red bell pepper and 4 green onions, including the green tops.
There are a few dishes that need a touch of bacon and this is one of them. I bought the pre-cooked variety and just zapped a few slices in the microwave.
Using kitchen shears, cut up bacon into small pieces. Drain one small can of mandarin oranges. (I only used half of it) A scoop of sunflower seeds added the needed crunch. Since I prepared this early in the day, I did not want to mix it up yet, so I packaged up the bacon, sunflower seeds and oranges in small individual zipper bags.
I made a dressing from these ingredients…
Whisk 1/4 c. red wine vinegar, 2 T. agave, 1 T. Hellman’s light and 1 T. grated Parmesan cheese.
About an hour before serving, toss all the salad ingredients together and drizzle dressing over all. I only used about half of this dressing recipe, because we don’t like soupy salads.
That folks is a bowl loaded with phyto-nutrients, flavor, color and texture! It has it all!
What was left, I brought home and added chopped purple kale and chopped yellow bell pepper. It was even better the next day!