Community Hospital North was the title sponsor at the Flavor of Fishers on August 2, and in addition to hosting a medical tent at the event, the hospital's Bamboo Cafe was one of the featured food vendors. At my exercise class earlier this week, one of the ladies mentioned how much she enjoyed the vegetable salad that was offered. I asked Chef Diana, food service supervisor at Community Health Network, if she would be willing to share the recipe, and she gladly obliged:

Summer vegetable rainbow salad
Makes about six 1-cup servings

3 cups shredded green cabbage
1 cup diced plum tomatoes
1 1/2 cups broccoli florets
1 medium zucchini, gut julienne
1 medium green pepper, cut julienne
1 medium red pepper, cut julienne
1/2 cup shredded carrots
1 1/2 tsp kosher salt

Directions: Combine all ingredients. Toss to combine. Add dressing and toss to coat. Cover. Chill. Best if made 2-3 hours ahead of time.

Dressing
2 T fresh squeezed lime juice
3 T red wine vinegar
1/2 tsp lemon pepper blend
1/4 tsp black pepper
1/4 tsp kosher salt
1/4 tsp minced garlic
4 1/2 T olive oil

Directions: Combine all ingredients. Whisk until well blended.

Click here for a video demonstration of the salad preparation, where Chef Diana provides some extra tips and variations on the recipe.

Flavor of Fishers was a one-day event, but you don't have to wait until next year to enjoy Chef Diana's creations. The cafes at Community Health Network's hospitals offer flavorful and healthy food options year round.