This salad is such a feast for the eyes (and the palate!) that I couldn’t think of a more appropriate name for it. I served it once to seminary girls who don’t “do” (i.e., eat) fish, liver, cholent, and many other foods served, and I was sure they wouldn’t touch it. (See note!) Well, they finished the whole bowl!
Rainbow Salad
Recipe By Brynie Greisman
- Cook & Prep: 10 m
- Serving: 6
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Contains:
Ingredients (11)
Salad
Marinade
Start Cooking
Prepare the Salad
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Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.
Note:
If you’re a seminary girl invited out for Shabbos, and you’re a very particular, I think it’s just mentschlich to let your hostess know that you don’t eat X or Y. This way she doesn’t prepare for nothing and there are no hard feelings (especially if there are a few girls!).
Tip:
Both the wheat berries and barley should be soaked overnight and then cooked for approximately 1 hour.
Variation:
I tested this recipe with cooked brown rice instead of the wheat berries and barley, and it was excellent. Loved the texture!
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