I remember, years ago, in Tiamat's Olive Dr. apartment, seeing a post card on the fridge about eating by the rainbow. Assassin also mentioned it to me
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Peppers can also be orange, yellow, and green. Real beets (not the canned stuff) are also great and can be red or orange. Carrots can be purple, yellow, and white in addition to the standard orange. Daikon is super tasty on salads, as are tangerines and persimmons. Collard greens can also be used in salads (not a food I particularly like, though) and dandelion greens can add a spicy flavor to salads (flavor of these can be off-putting, though.) Grapes and raisins are also tasty on salads. Shredded ginger can add a nice little kick and Asian flair to a salad, too. I find pineapple to be tasty, too, but I can only have a few pieces in my salads - I find it tends to be a little overpowering on salads. Bamboo shoots are good, too. Capers also find their way onto my salads sometimes
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