How to Make a Rainbow Salad
Making a rainbow salad is is fun and easy at the same time. Your kids would also love to help you make this salad given how colorful it is.
The salad takes little preparation and you can keep it in the refrigerator for almost a week. Vegetables, fruits and beans of different colours would not only make your salad less boring, but will also add a variety of vitamins, minerals and nutrients to your diet without adding extra calories.
Instructions
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1
Vegetable and fruit rainbow salad
Prep time: 10 to 15 min
Cook time: 3 to 5 min
Total time: 13 to 20 min
Yield: 4 servings
Utensils: Knife, mixing bowls, salad bowl, measuring cups, whisk or fork
Ingredients:
Fine green beans: 75g (3oz)
Orange: 1
Baby beetroot, halved: 50g (2oz)
Cherry tomatoes, halved: 100g (4oz)
Cucumber, sliced: 50g (2oz)
Red onion, thinly sliced: ½ small
Dried cranberries: 25g (1oz)
Pumpkin seeds: 3 tbsp
Bag sweet leaf and pepper salad: 1 (130g)
For the dressing:
Olive oil: 3 tbsp
White wine vinegar: 1 tbsp
Clear honey: 1 tsp
Dijon mustard: ½ tsp
Cook three ounces green beans in boiling water for three minutes until they are soft. After 3 minutes drain the beans, rinse in cold water and set aside. Peel the orange with a knife or a peeler. Cut it in half and slice the flesh. Also cut tomatoes, onion, beetroot and cucumber in chunks of your preferred shapes and sizes. Spread the salad leaves into a large salad bowl. Scatter over the slightly cooked beans, sliced orange, tomatoes, cucumber, onion, beetroot, cranberries and pumpkin seeds. Put all the dressing ingredients in a medium sized mixing bowl and whisk them well. Finally you can add seasonings to taste and serve. -
2
Vegetable rainbow salad
Prep time: 10 to 15 min
Cook time: Nil
Total time: 10 to 15 min
Yield: 4 servings
Utensils: Knife, mixing bowls, salad bowl, measuring cups, whisk or fork
Ingredients:
Green cabbage, shredded: 3 cups
Red cabbage, shredded: 2 cups
Fresh strawberries, thin slice: 1/2 cup
Raw carrot, scrubbed and match-stick cut: 1/2 cup
Red bell pepper, match-stick cut: 1/2 cup
Orange bell pepper, match-stick cut: 1/2 cup
Snow peas, ends trimmed, cut in half, long way: 1/2 cup
Green onions, medium dice: 2
Slivered almonds, toasted: 1/2 cup
Balsamic vinegar (more to taste): 1/4 cup
Oil
Fresh black pepper (to taste): 1/4 teaspoon
Salt (optional)
Combine all these ingredients in a large salad bowl. Add oil of your choice, in desired amount, for dressing. Toss and chill before serving.
