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.)
Rainbow Salad
Recipe By Esther Ottensoser
- Cooking and Prep: 2 h
- Serves: 8
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No Allergens
Ingredients (8)
Salad
Dressing
Start Cooking
Make the Salad
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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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Rainbow Salad
Veggie amounts
If I want to use dif vegetables, about how many cups is the right proportion for this dressing?Replies:
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.
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Rainbow Salad
Veggie amounts
If I want to use dif vegetables, about how many cups is the right proportion for this dressing?Replies:
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.
-H.jpg "Raw Beet Salad")
