Rainbow Salad

Esther Ottensoser Esther Ottensoser
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I love making this recipe because it’s so versatile. Below is a sample combination of vegetables. Feel free to add or omit based on your preference. Other vegetables I like to include are baby corn, hearts of palm, sliced zucchini, colorful peppers, broccoli, etc. (If you’re using broccoli, add it to the salad immediately before serving so it stays a nice bright green color.)

 

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2h 8
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Parve

Directions

Make the Salad

  1. Place all ingredients in a container and marinate at least two to three hours before serving.

Credits

Description:

Photography: Hudi Greenberger

Food and Prop Styling: Janine Kalesis

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2 Comments

Leah Goldman •

how do you cut the heirloom tomatoes and do you use cherry heirlooms or big tomatoes

Bracha •

Veggie amounts If I want to use dif vegetables, about how many cups is the right proportion for this dressing?

Chaia Frishman •
Reply to Bracha

I don't have exact measurements since it's weight. But I am gonna go out on a limb and say about 4-5 cups of veggies. The dressing is good enough that you can double it and marinate it on the spot and see what's considered too much.