Rainbow Bright Salad (Vegan, Gluten Free)

Posted by on Mar 15, 2013 in Salads | 0 comments

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rainbow salad

Ingredients
1 cup cold brown rice
2 cups of kale, chopped
1 cup of collard greens, chopped
1/2 grated beet
1 grated carrot
2 chopped green onions
1 can of red kidney beans, drained and rinsed thoroughly
1 cup of kabocha squash, steamed and chopped ( I steamed in a stainless steel steamer for around 15-20 minutes)

Directions:
Toss all of the ingredients in a salad bowl. Enjoy with your favorite dressing.

I used this dressing.

Let’s Talk Nutrition:

Brown rice:
• Excellent source or manganese, magnesium and selenium
• Helps maintain a healthy body weight
• Rich in fiber
• Lowers cholesterol

Kale:
• Contains antioxidant nutrients, anti-inflammatory nutrients, and anti-cancer nutrients
• Supports the cardiovascular system
• Excellent source of Vitamin K, A, and C

Carrot:
• Great source of Vitamin A and K
• Antioxidant and anti-inflammatory benefits
• Good for vision

 

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