Crunchy Rainbow Veggie Salad
(Yields: 2 plates, Serving: 2, Prep time: 15 mins, Cook time: 15 mins)
- 1 whole wheat bread roll
- 1 small carrot
- 1/2 red bell pepper
- 1/2 zucchini
- 1/2 cup pineapples
- 1/4 cup shredded purple cabbage
- 1 tablespoon roasted almonds
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon white cooking wine
- 1/2 teaspoon Italian herbs
- 1/4 teaspoon fine grain sea salt
Preheat oven to 350°F (176°C).
Chop the whole wheat bread roll into small cubes and place it in an oven tray.
Bake in the oven for about 15 minutes (may take longer/shorter so check!) until the bread is slightly brown.
Chop the carrots in circle slices, dice the bell pepper, zucchini and pineapples.
(You only need half of the zucchini and bell pepper)
Combine all the veggies together along with the almonds.
In a separate bowl, mix the dressing by adding the olive oil, lemon juice, cooking wine, Italian herbs and sea salt together.
When bread is ready, mix it with the veggies.
Pour the dressing in last.
Give it a good mix and serve.