Chef Wendell: Rainbow Salad with Orange Maple Dressing
INDIANAPOLIS (WISH) – Ribs, burgers, hot dogs, creamy salads and drinking ice-cold beer are American traditions. Indiana was recently named the unhealthiest state in America again, so perhaps Memorial Day is a good time to reconsider some of your unhealthy eating rituals. Prevent damage from eating greasy, unhealthy foods, by balancing your menu with fresh vegetables and fruit salads, hydrating beverages and bell-ringing fiber.
Here’s a recipe to help add a good dose of nutrition back into your Memorial Day celebration.Rainbow Salad with Orange Maple Dressing
Colorful, crunchy, vegetable salad
Serves: 4 servings
2 cups shredded Brussel sprouts
1 cup julienne carrots
2 medium on-the-vine tomatoes, diced
1½ cups broccoli florets
1 medium yellow bell pepper, chopped
2 scallions, white and green parts, thinly sliced
2 cups fresh bean sprouts
1 clove garlic, minced
4 tbsp. hulled hemp seedsDressing:
1/4 cup extra virgin olive oil
2 tbsps. fresh lime juice
2 tbsps. Orange juice
2 tbsps. Real maple syrup (Not Mrs. Butterworths)
1 pinch Himalayan salt
Dash black pepper (to taste)
Lemon zest
• Thoroughly whip everything in a blender. Refrigerate.
Salad: • In a large mixing bowl, combine the brussels sprouts and carrots. These can be purchased pre-shredded, or, shredded with a food processor and julienne the carrots yourself.
• Add the tomatoes, bell pepper, scallions, garlic, broccoli florets, and bean sprouts to the bowl. Toss with a spatula.
• In a blender, combine all the dressing ingredients and blend until smooth.
• Add half of the dressing to the salad mixture; toss to coat. Add more dressing, if desired, once plated and served.
For more on this delicious and healthy dish, click on the videos.