Rainbow Salad

Miriam Pascal Recipe By
  • Cooking and Prep: 20 m
  • Serves: 6
  • No Allergens

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.

Ingredients (13)

Salad

Maple Lime Dressing

Start Cooking

Prepare the Salad

  1. Whisk together all dressing ingredients in a small bowl until combined. Set aside.

  2. 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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