Clever, simple, healthy food ideas

Color is important with food too...

Being an artist and designer, I guess you could say I'm a little preoccupied with color. So it's no surprise that color factors into the food I eat. It often happens subconsiously, but these days I am trying to 'eat a rainbow' everyday. In the spirit of this effort, I give you this lovely example of complementrary colors (these are colors opposite from each other on the color wheel.) These are similar ingredients as my last salad, but the result is very different — and very magenta... you'll see what I mean once you try it!

Magenta Salad

Ingredients

• mixed greens
• 1/4c shaved fennel
• 1/2c thinly sliced purple cabbage
• 1 stalk cellery, sliced 
• 1 small or 1/2 large red beet sliced into matchsticks
• 1 persian cucumber, sliced

Dressing:

• 2T extra virgin olive oil
• 2T organic apple cider vinegar
• 1T artisana organic tahini butter
• dash of garlic powder
• salt & pepper 

Mix salad ingredients thoroughly with olive oil. 

In a separate container, mix vinegar, tahini and garlic powder until blended; add to salad mixture.

Add fresh ground pepper and a dash of salt and serve. Makes 1-2 servings.