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.
Rainbow Salad with Sweet Lemon Dressing
Recipe By Faigy Grossman
- Cooking and Prep: 20 m
- Serves: 8
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Contains:
Ingredients (12)
Salad
Dressing
Start Cooking
Prepare the Salad
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Divide lettuce among plates.
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Arrange the beet and apple slices on top.
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Using a peeler, peel the carrot into long ribbons. Divide carrot ribbons among plates.
Prepare the Dressing
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In a small bowl, mix dressing ingredients together until combined.
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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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