Rainbow Salad

Red:     1 red pepper or 1 large and/or 2 small red tomatoes
Orange:  2 carrots and/or 1 large orange heirloom tomato
Yellow:  2 fresh ears of organic corn and/or 2 lemon cucumbers
Green:   1 lb. of lettuce or baby greens and 2 cucumbers, and/or 1
          large Green zebra tomato
Blue:    1 cup of blackberries or concord grapes
Purple:  2 purple carrots or 1 cup of freshly grated purple cabbage
Pink:    4 radishes or 1 large chiogga beet (or other pink beet)
Dijon Vinaigrette (click here)

Prepare Dijon Vinaigrette ahead of time and store in refrigerator for
flavors to blend.

Rinse all the vegetables under the faucet, and peel the carrots and
cucumbers.

Cut the peppers, tomatoes, radishes, beets and cucumbers using
a cutting board and knife. Put all the pieces into the salad
bowl.

Grate the carrots and cabbage into the salad bowl.

Tear the lettuce gently and put it in the salad bowl.

Place the grapes or blackberries in the salad bowl.

Cut each ear of corn in half, stand each half ear on end, cut off the
kernels and place them in the salad bowl.

When ready to serve, add about half the dressing to the salad.  Using
tongs or large spoons, toss the salad until evenly coated with the
dressing.  Add more dressing to taste.

Makes 4 servings.