Rainbow Salad with Sweet Lemon Dressing

Faigy Grossman Recipe By
 
  • Cooking and Prep: 20 m
  • Serves: 8
  • Contains:

This crispy, enticing salad offers a breathtaking palette of magnificent colors along with a tangy dressing. Use as a beautiful appetizer for your Yom Tov seudah as is, or add a small piece of simple grilled salmon or chicken, if you’d like.

Ingredients (12)

Salad

Dressing

Start Cooking

Prepare the Salad

  1. Divide lettuce among plates.

  2. Arrange the beet and apple slices on top.

  3. Using a peeler, peel the carrot into long ribbons. Divide carrot ribbons among plates.

Prepare the Dressing

  1. In a small bowl, mix dressing ingredients together until combined.

  2. Drizzle dressing over salad and sprinkle chopped walnuts over the top.

Note:

Candy cane beets are beautifully striped pink and white beets that taste sharper than a sweet red beet, almost like a radish. If you can’t find one, you can substitute with a watermelon radish or a regular radish.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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