Beta Carotene-loaded Salad for Mellow Yellow Monday #4

Hello, dear friends! Back to my blog after a long vacation with lots of fresh experiences and learning worth sharing. One of these is a super healthy food introduced to me by Health Director Dr. Reynald Dela Cruz, my cousin Dr. Eunice's very smart and talented hubby when I stayed at their house during my one-week vacation in Gensan.

It's a very simple recipe but loaded with beta-carotene and other vitamins and high in antioxidant properties. Carrots and pumpkins or squash are organic unlike cabbage which is heavily sprayed with pesticides and nourished with fertilizers so it's not so safe for salads.

I don't even have to share to you the proportion as it may all depend on your preferences. Just shred fresh carrots and raw pumpkin and sprinkle it with raisins. Add a little Extra Virgin Olive Oil, then garnish it with tomato, lettuce or anything you desire then serve it. Presto, and healthy! Even my picky 10-year old son loves it.

If you're not concerned of fats, calories and cholesterol and you may  want to improve its taste, use mayonnaise or any salad dressing. Yummy but not so healthy.

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