Rainbow Salad

Brynie Greisman Recipe By
  • Cook & Prep: 10 m
  • Serving: 6
  • Contains:

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!

Ingredients (11)

Salad

Marinade

Start Cooking

Prepare the Salad

  1. 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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