Multi Coloured Salad Food

TRICOLOR POTATO SALAD

Steps:

• In 5-quart stockpot or Dutch oven, place potatoes and water. Cover and heat to boiling; reduce heat to medium-low. Simmer covered 9 to 11 minutes or until potatoes are tender when pierced with paring knife. Drain potatoes; cool about 10 minutes or until cool enough to handle.
• Meanwhile, in large bowl, beat oil, vinegar, mustard, garlic, salt and pepper with whisk until combined. Stir in onions, parsley and thyme.
• Cut potatoes in quarters, and add to vinaigrette in bowl; toss to coat. Spread arugula on large platter. Spoon potato mixture over arugula. Serve warm.

MULTI-COLORED SALAD

Steps:

• Combine first 4 ingredients.
• Cover 6 salad plates with spinach.
• Top with tomato mixture, cheese and cilantro.

TRI-COLORE ORZO

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
• Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

RAINBOW TOMATO SALAD

Steps:

• Slice the tomatoes and arrange on a platter, then season with sea salt and some pepper. Drizzle over the vinegar and oil, and scatter over the basil.

MULTI-COLORED SALAD

Steps:

• Combine first 4 ingredients.
• Place spinach on 6 serving plates.
• Top with tomato mixture, cheese and cilantro.