- Feb 02, 2016
- 1 comment
- by Morena
Ruby Red Salad
Today’s recipe is from the book Becoming Raw: The Essential Guide to Raw Vegan Diets, by Brenda Davis and Vesanto Melina. We chose this recipe to try and share with you because it’s perfect to make right now with all the gorgeous seasonal ingredients: beets, carrots, pomegranates, apples, walnuts, cranberries. This dish is a powerful detox after the holidays and the usual food overdose that comes along with them. It’s also high in vitamin C and a great immune booster to help you prevent those nasty winter flu's and colds. And let’s face it…all you have to do is take a look at the vibrant color of this raw dish and you’ll already know how good it is for you.
Want to make it?
Here’s the quick and easy-to-follow recipe. And if you want more nutritionally-rich (and scrumptious)
meals like this one you can’t miss this greatly informative, fun, and delicious book.
Ruby Red Salad
Makes about 4 servings
3 cups grated carrots
2 cups grated beets
1 cup chopped fresh parsley
½ cup dried cranberries
½ cup coarsely chopped organic sprouted walnuts
2 tablespoons sliced chives (optional)
Salad dressing of your choice
Ground black pepper
Seeds from ½ pomegranate (optional)
- Combine the carrots, beets, parsley, cranberries, walnuts, and optional chives in a large bowl.
- Add the salad dressing to taste and stir until the vegetables are thoroughly coated.
- Season with salt and pepper to taste.
- Top with the optional pomegranate seeds if desired.
- Serve immediately.
VARIATION: Add 1 to 2 chopped red apples.