With almost nothing to prep, I make this recipe when I don’t have time, but still want to wow my guests. The combination of sweet and savory flavors, plus all kinds of great crunchy textures, really make this a winner.
Rainbow Salad with Maple-Lime Dressing
Recipe By Miriam (Pascal) Cohen
- Cooking and Prep: 20 m
- Serves: 6
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No Allergens
Ingredients (13)
Salad
Maple Lime Dressing
Start Cooking
Prepare the Salad
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Whisk together all dressing ingredients in a small bowl until combined. Set aside.
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Place all salad ingredients in a large bowl. Add dressing just before serving; toss to combine.
Variation:
When pomegranate seeds are not in season, use dried cranberries or dried cherries instead.
Plan Ahead: Dressing can be stored in an airtight container in the fridge for up to one week. Salad should be assembled fresh.
Credits
Recipe originally found in Miriam Pascal's cookbook More Real Life Kosher Cooking: Approachable recipes for memorable dishes
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Rainbow salad
When u assemble the salad in sections do u put the lettuce in separate bowl. In pic looks like it's only pomegranate mango avocado etc. Dressing goes whereReplies:
The lettuce is underneath the toppings and then before serving you'd dress the salad and mix it or serve dressing on the side. -
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You can really use anything you like that is crunchy. Dried chickpeas, another vegetable or you can skip it :)
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You can really use anything you like that is crunchy. Dried chickpeas, another vegetable or you can skip it :)
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Rainbow salad
When u assemble the salad in sections do u put the lettuce in separate bowl. In pic looks like it's only pomegranate mango avocado etc. Dressing goes whereReplies:
The lettuce is underneath the toppings and then before serving you'd dress the salad and mix it or serve dressing on the side.
