Rainbow Salad

 

• 

• Cooking and Prep: 2 h
• Serves: 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.)

 

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Ingredients (8)

Salad

• 1 pound (450 grams) heirloom tomatoes

• 12 ounces (340 grams) sugar snap peas

• 1 each purple, yellow, and orange carrot, cut into thin sticks

• 1/4 – 1/2 purple onion, sliced

Dressing

• 1 teaspoon salt

• 3 tablespoons oil

• 3 tablespoons sugar

• 4 tablespoons vinegar (if gluten-free, use distilled vinegar)

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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