Recipes - to your health

Balsamic & Herb Rainbow Salad


  • 4 cups chopped Romaine lettuce
  • 1 cup shredded purple cabbage
  • 1 fennel bulb, cut in chunks
  • 1 Persian-style cucumber, sliced
  • 4 radishes, sliced thin
  • 2 carrots, spiralized on the thinnest setting*
  • 1 raw beet spiralized on the thinnest setting*
  • 3 Tbsp. slivered almonds
Combine vegetables in a serving bowl. Immediately before serving, toss with balsamic ‘n herb dressing and top with slivered almonds.

*Some kosher grocery stores sell pre-spiralized carrots and beets. Alternatively, use a julienne peeler. You can also just slice carrots and beets in thin strips with a knife.


The measurements for the dressing are for much more than one salad, because you will want to use it over and over. This dressing is so versatile, it’s great on any salad. Secret from my kitchen – this makes a fabulous marinade for cutlets, meat or turkey roast.

  • ⅓ cup balsamic vinegar
  • 3 tbsp. orange juice
  • 1 cup olive oil
  • ¼ cup water
  • 2 frozen garlic cubes or 1 tsp. garlic powder
  • 1 tsp. fresh or dried parsley
  • ¼ tsp. rosemary and/or thyme
  • ¼ tsp. basil
  • ½ tsp. coarsely ground black pepper, or to taste
  • 1 tsp. pink or sea salt
Combine all ingredients in a shaker bottle and shake well. Store at room temperature.

It’s a recipe for success.

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