I received free samples of Toufayan Pita mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Choosing a salad for lunch is a delicious and healthy choice and this Rainbow Kale Salad is full of colors and lots of texture, flavor and crunch! I started off creating this beautiful salad based on the variety of colors each of these ingredients provide. If an artist painted them on a canvas, they would not be any more vibrant than Mother Nature! I then carefully combined the flavors and textures that would make the salad the most scrumptious including what salad dressing and toppings to include.The earthy flavor from the lacinato kale (also called Tuscan, black or dinosaur kale), the sweet taste of the red cabbage and carrots, the spicy addition of the onion and garlic along with the crunchiness of the garbanzos, quinoa and the final touches of creamy avocados and lemony addition of the Lemon Olive Oil Dressing.
In my recipes, I try to use as many ingredients as I can that are locally food grown by farmers where I live. I encourage people to choose more foods that are grown in season. This can be tricky during the winter months, but in many places winter greens and root vegetables are available at local farmers’ markets. They may also be available in the spring along with the cabbage. I love the fact that many of these foods will be available for much of the year where I live.
Last but not least, I also discovered that not only is this salad full of color and enjoyable to eat but its also packed full in nutrients that keep our bodies healthy! This includes vitamin K, A, C, B6, maganese, magnesium, copper, iron, calcium and fiber. The purple pigments in the cabbage, called anthocyanins are beneficial in protecting people from cancer, diabetes, heart disease and the promotion of brain health. The red pigment in the tomatoes which are rich in lycopene, which is an important phyto nutrient in the prevention of prostate cancer. The orange pigment in the carrots called beta carotene, is good for healthy skin and eyes! It is also helps the heart stay healthy! So the more color, the better!
To top off a salad like this, what better choice to make it even better than to serve it with some pita bread from Toufayan Bakeries! This family owned bakery has over 100 delicious products that are available across the United States. It is the largest pita bread company in the states! The secret to this delicious pita is the old-world recipes using wholesome, top quality ingredients that are naturally cholesterol and trans fat-free. These varieties include organic sprouted whole wheat, multi-grain, oat bran, garlic, whole wheat, sweet onion, white and even low carb.
Rainbow Kale Salad with Pita Bread
I named this salad for its purple, red, green, orange, yellow and white which remind me of a rainbow in the sky. The whole grain pita and walnuts complete the meal! This easy recipe can be served two different ways to keep it fun and interesting! Salad served in the pita pocket or served with pita triangles on the side! Be sure to massage the kale in your hands several minutes to soften its fibers. Lightly dress this salad with the tangy lemon and olive oil dressing!
Makes 6 servings. Each serving includes 1/2-1 pita per serving
2 cups lacinato kale, sliced into thin ribbons and gently massaged.
1 cup of carrots, sliced into very thin match sticks and chopped into 1/8 inch pieces
1 cup purple cabbage, sliced very thin
1/2 cup finely chopped red onion
1 can garbanzo beans, drained and rinsed
1 cup cooked quinoa (which is 1/3 cup dry quinoa cooked in 2/3 cup water)
Toufayan Bakeries Pita Bread (I used the whole wheat variety)
1 avocado, thinly sliced and chopped for sandwich but you can leave them in moon-shaped slices when serving as a salad
1/4 cup chopped walnuts
1/2 cup grape tomatoes, sliced in half and even cut into fourths
Lemon Olive Oil Dressing:
Freshly squeezed juice from a lemon
1/2 cup olive oil
1 clove of garlic minced very fine
Salt and pepper to taste
In a cruet, add juice, olive oil, minced garlic, salt and pepper and shake well. The ingredients will separate easily so shake each time that you use.
Chop and slice the fresh vegetables. Gently massage the kale. Rinse the quinoa in a colander. Place quinoa and water in a small pan. Heat 2/3 cup water to boil and turn down to simmer. Cook the quinoa covered in water for 20 minutes. Take off heat and continue to steam, fluffing the grains with a fork and allow to cool. Toss the kale, carrots, cabbage, garbanzos and quinoa in large bowl and lightly dress with salad dressing to taste. Serve the salad with toasted pita triangles or stuff in a pita. Then top with sliced or chopped avocado, walnuts and grade tomatoes!
I hope that this new stuffed salad becomes one of your new favorite lunches and that you love it as much as my friends and family! You can also try it as a snack, light supper or even take on a picnic. As a registered dietitian nutritionist in Asheville, NC, I love to create tasty recipe and menu ideas to help my clients and readers stay healthy! I love when someone discovers my blog and finds some good things to eat! If you are new, I welcome you and hope that you come by again to see what’s cooking and as always if you have come by again, I am so happy that you stopped by! You can find out a little more about me here!
You can also find other great recipes using Toufayan Bakeries pita bread below from some of my other registered dietitian friends on the Recipe Redux website using the link below!