Color is nature’s way of showing us what fruits and vegetables are good for us. These recipes mix and match fresh hues and textures to ensure both nutrients and flavor.
Serve a plate full of cancer-fighting goodness with the veggies in Roasted Asparagus Salad: Bibb lettuce, cherry tomatoes, avocado, red onion, and bell pepper. Save time by tossing it with bottled vinaigrette.
Pack color into your breakfast with Three-Fruit Yogurt Shake. This simple, refreshing smoothie blends the sweet taste and nutrients of blueberries, peaches, and pineapple.
Bright orange Baby Carrot Soup has a hands-on time of only 10 minutes. For an artful garnish, drizzle a mixture of 1 Tbsp. reduced-fat sour cream and 2 tsp. water over soup, and swirl with a wooden pick. Then top with chives, chopped chile peppers, or veggie chips.
Colorful bell peppers will brighten up your dinner plate. A combination of a sweet balsamic dressing, crumbled goat cheese and fresh basil on the grilled veggies provides an unbeatably fresh flavor.
Dawn’s World-Famous Greek Salad mixes vibrant ripe tomatoes, pickled beets, cucumber, and green pepper with flavorful vinaigrette, feta, olives, and shrimp. For a greater concentration of color, use all romaine lettuce instead of the romaine-iceberg combination in the recipe.
Grill and top eggplant with a pepper-tomato topping that combines fresh basil with salty olives and sweet raisins. Serve with a French bread baguette for a meatless entrée or as a side to grilled chicken.
Shredded red cabbage and carrots add a punch of color and vitamins to this Asian salad. Red pears and a tangy dressing finish off the flavor sweetly.
If you like broccoli salad, you will love this red-and-green salad. Bacon and pecans add texture and saltiness to the creamy-dressing-coated dish.
Add a fruity twist to fresh, chilled vegetable gazpacho. Grapefruit and orange slices along with a hint of lime complement savory tomato flavors in this soup. There’s no cooking required for the recipe; just chop, pour, and stir.
Mix up zucchini in soup form for a refreshing meal. Add texture with a simple fresh salsa, or save time by using a chunky store-bought salsa. Make ahead of time, and serve straight from the fridge.
Broccoli-Squash Slaw is a vibrant mixture of packaged broccoli slaw, sliced yellow squash, and chopped red pepper―all coated in a creamy, sweet dressing with a hint of lemon.
Mix fresh peaches and blackberries with Greek yogurt, honey, and granola for a quick, nutritious breakfast. Sit down and savor the fresh fruit, or pack it in a container to take on the go with you.
Tired of steamed asparagus? Parmesan, pine nuts, garlic, and lemon in this pesto make the veggie into a tasty coating for pasta or crostini.
You can find many hues of heirloom tomatoes from local farmers. Complement the fresh flavor of sliced tomatoes with basil and goat cheese in an herb dressing. Or grill them on skewers and drizzle with vinaigrette.
Crisp veggies display their colors in this Middle Eastern salad. The recipe is the ultimate make-ahead choice: It must be refrigerated for 24 hours to allow the bulgur wheat on the bottom layer to absorb the dressing.
Roasted beets and sugarcoated walnuts provide a warm complement to the sweet Orange Vinaigrette and orange sections tossed
into this colorful salad.
For a simple, fresh appetizer, wrap mango slices and arugula in paper-thin slices of prosciutto. For a slightly different flavor, substitute another fruit, such as pear or cantaloupe, for mango.
Reminiscent of traditional potato salad, Power Salad blends the healthful yet candy-like flavors of sweet potatoes, Granny
Smith apples, and raisins in a light dressing. Walnuts and apple slices provide a crunch to each bite. Make this salad several
hours in advance to let the flavors blend.
The citrus goodness we love in ambrosia meets immune-boosting green veggies in this dish. Garnish with toasted sweetened flaked
coconut to complete the flavors.
Eating potatoes doesn’t mean you have to sacrifice color and nutrients; buy red and purple-skinned varieties for this warm rendition of zesty potato salad. Test Kitchen Tip: Cook the potatoes whole with their skins to retain shape and color.
This surprising salad combination will please your palate. The bright hues and refreshing flavors make Tomato-and-Watermelon
Salad the perfect summer side dish.
Pack veggies into a picnic or luncheon spread with Confetti Pasta Salad. Toss a colorful mix of red tomatoes, green spinach, and yellow bell pepper with shell pasta, fresh lemon vinaigrette, and crumbled feta cheese.
Edamame is just a fancy word for heart-healthy soybeans—used here in place of traditional lima beans. Look for them in the
frozen vegetable case.