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

  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *


nine − 7 =