Consider red tomatoes, red bell pepper strips, radishes, beets or raspberries. Blue and purple additions could include blueberries, purple grapes, grated purple cabbage or purple onion slices. There are many orange and yellow options such as chopped carrots, yellow squash slices, cantaloupe balls, mango chunks, apricot halves, orange segments and peach slices. White vegetables such as cauliflower florets, mushroom buttons and jicama wedges are also great additions.
Arrange a variety of vegetables and fruits on the salad so they can be spread out and easily seen. Drizzle lightly with a favorite bottled dressing or try one of my favorite simple red wine vinaigrette recipes shown below. Sprinkle lightly with some nuts or seeds to complete the salad.
Another great presentation is a scoop of salad such as a chicken salad or tuna salad on a green lettuce leaf or bed of greens. The salad could also be served wrapped in green leaf lettuce rolls.
Present a variety of favorite fruits in a goblet for a beautiful presentation. For example, melon chunks or balls with strawberries, green or purple grapes and blueberries would make a nice combination and be appealing to the eye.
Red Wine Vinaigrette
Makes 4 tablespoons.
3 tablespoon olive oil
1 tablespoons red wine vinegar
½ teaspoon ground black pepper
Nutrition information: This recipe makes 4 tablespoons. Each tablespoon contains approximately 42 calories and 3.5 grams fat.
Learn with Lunch
Becky Varner will teach Learn with Lunch at noon Tuesday in the Buy For Less at 2500 N Pennsylvania Ave.
Class size is limited. For reservations, call 302-6273, ext. 332.