Taste the rainbow... 2

This next dish is an easy but extremely healthy salad. It has a full spectrum of color which means it provides a wide variety of nutrients. It's SUPER good for you but also extremely yummy! Enjoy! 

Rainbow Salad
(Gluten Free, Naturally Dairy Free, Can be Vegan) Adapted by jalene


Ingredients:

• ½ head of green cabbage (chopped)
  
• 1 cup cilantro (chopped)
  
• 1 red bell pepper ( chopped)
  
• 1 large carrot (grated)
  
• ¼ cup almonds (chopped & toasted, see below)
  
• 1/3 cup dried cranberries
  
• (optional) 1/3 cup blueberries
  

Dressing:

• 2 Tbsp coconut oil
  
• 2 Tbsp honey or agave (to make it Vegan)
  
• 2 Tbsp red onion, minced
  
• juice from 1 lime

Directions:

1. Combine dressing and set aside.
   
2. Heat oven to 350 degrees. Place almonds on cooking sheet. Cook until golden. Watch carefully! These can burn quickly.
   
3. Add all ingredients together and top with dressing. Enjoy! This salad is best consumed shortly after making,although it will last a couple of days tightly covered in the fridge. 

Note:

• Chopped pieces of green peppers, cucumbers, or other veggies would be also great in this salad. 
  
• If you have a food processor, you can throw all the ingredients in for quick chopping and combining. 

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