Shredded Rainbow Salad Food

SHREDDED RAINBOW SALAD

Shredded Rainbow Salad image

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.

Provided by Martha Stewart

Number Of Ingredients 14

Ingredients

2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce

Steps:

Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories Appetizers

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

On a cutting board, chop head of lettuce.
In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
Pour the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

ALMOST RAINBOW SALAD

Almost Rainbow Salad image

Make and share this Almost Rainbow Salad recipe from Food.com.

Provided by Happy Harry 2

Categories Berries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1/2 cup fresh strawberries, thin slice
1/2 cup raw carrot, scrubbed and match-stick cut
1/2 cup red bell pepper, match-stick cut
1/2 cup orange bell pepper, match-stick cut
1/2 cup snow peas, ends trimmed, cut in half, long way
2 green onions, medium dice
1/2 cup slivered almonds, toasted
1/4 cup balsamic vinegar (more to taste)
oil
1/4 teaspoon fresh black pepper (to taste)
salt (optional)

Steps:

Combine all ingredients, adding oil of choice in amounts you desire. (I like a flavored oil if I decide to use just white vinegar instead of balsamic).
Toss and chill.

Nutrition Facts : Calories 131.4, Fat 7.2, SaturatedFat 0.6, Sodium 32.8, Carbohydrate 14.9, Fiber 5.6, Sugar 7.7, Protein 5.3

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