My Favorite Color is Purple Salad

• 1 head purple cauliflower, lightly blanched, cut up into bite size pieces
• 1 purple bell pepper, seeded, membrane removed, thinly sliced
• 1 cup red cabbage, coarsely shredded
• 2 purple carrots, NOT peeled, sliced on the diagonal
• 1 purple tomato, cut into thin wedges
• 1 small red onions, peeled and diced or 12 cup purple scallion, sliced
• 34 cup whole blueberries (grapes cut in half) or 34 cup red seedless grapes (grapes cut in half)
• 3 tablespoons thai purple basil (I used a combination of both herbs) or 2 tablespoons fresh purple sage, chiffonade (I used a combination of both herbs)
• 1 head romaine lettuce, chopped
• 12 cup extra virgin olive oil
• 3 tablespoons sauvignon blanc wine (white balsamic vinegar may be substituted)
• 2 tablespoons raspberry vinegar
• 1 teaspoon minced fresh lavender flowers
• 2 tablespoons fresh lime juice
• salt
• fresh crack black pepper

1. Dressing: (Best prepared at least 1 hour in advance of serving salad.)
2. To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid; shake until blended.
3. Taste and adjust seasonings.
4. Salad: Arrange the vegetables artfully on a salad platter lined with the romaine lettuce.
5. Serve raspberry-lavender vinaigrette on the side.

purple cauliflower, purple bell pepper, red cabbage, purple carrots, purple tomato, red onions, blueberries, thai purple basil, romaine lettuce, extra virgin olive oil, sauvignon blanc wine, raspberry vinegar, fresh lavender flowers, lime juice, salt, crack black pepper

Taken from www.food.com/recipe/my-favorite-color-is-purple-salad-244385 (may not work)