Rainbow Salad

Esther Ottensoser Recipe By
  • Cook & Prep: 2 h
  • Serving: 8
  • No Allergens

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.)

Ingredients (8)

Salad

Dressing

Start Cooking

Make the Salad

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

Credits

Photography: Hudi Greenberger

Food and Prop Styling: Janine Kalesis

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  • Bracha

    Rainbow Salad

    Veggie amounts

    If I want to use dif vegetables, about how many cups is the right proportion for this dressing?
    Posted by Bracha S |June 27, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    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.
    Posted by Chaiaadmin|June 27, 2018
    0
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  • Bracha

    Rainbow Salad

    Veggie amounts

    If I want to use dif vegetables, about how many cups is the right proportion for this dressing?
    Posted by Bracha S |June 27, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    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.
    Posted by Chaiaadmin|June 27, 2018
    0

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