I was eating my lunchtime salad and it was so beautiful I just had to take a picture. The purple cabbage is what really makes it. I have a head of purple cabbage in my fridge and every time I make a salad I slice off a small wedge, chop it up and add it to the salad just for color.
This particular salad is “Greek style” salad with chopped calamata olives, tomatoes, red peppers, artichoke hearts, cucumber and fresh dill. The greens are a mix of romaine and kale. The dressing is a little bit of store-bought Greek vinaigrette supplemented with red wine vinegar.
I hope your lunch is equally beautiful.