Recipe by Esther Ottensoser

Rainbow Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

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.)

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

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)

Directions

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

Rainbow Salad

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Bracha
Bracha
6 years ago

Veggie amounts If I want to use dif vegetables, about how many cups is the right proportion for this dressing?

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Cnooymow{shman
Cnooymow{shman
Reply to  Bracha
6 years ago

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.

Leah Goldman
Leah Goldman
2 years ago

how do you cut the heirloom tomatoes and do you use cherry heirlooms or big tomatoes