COMING CLEAN: Week 7: Foods on the Color Wheel

I’m finding the easiest way to eat more colorful fruits and vegetables for this week’s Take Action Challenge is with a crunchy salad, which I love in the summer.

In the winter, I prefer warmth, so I sauté greens and tomatoes and zucchini in 1 tablespoon olive oil and crushed fresh garlic, then add some sea salt and a squeeze of lemon. If I’m really hungry or if I make this for dinner, I add that to whole-wheat pasta or barley or quinoa, but it’s good enough on its own.

I happen to work across the street from Lund’s grocery store, and I frequent it for soups, a great deli, snacks, and a large, diverse salad bar. Here was today’s delicious combo:

Cherry tomatoes
Green onions
Dried cranberries
Slivered almonds
Rotisserie chicken

Dressing: Balsamic vinaigrette

healthy salad

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions