Rainbow Salad recipe to enjoy during this sweet Spring weather

Sunday night dinner at Gram ‘s house [me] ~ My daughter and grand daughters and I have been carrying on the tradition of Sunday night dinner, mostly at Gram’s house, when all the girls are in town at the same time! We switch it up a bit because we all love food from different countries so we have a theme potluck sometimes….other times only Gram cooks! This Sunday we each brought our favorite Asian dish. Everybody agreed so it was fun and delicious! I am sure you will love this recipe, Bon Appetit

Rainbow Salad Mix

1 tbsp of each sunflower pumpkin and sesame seeds toasted for 10 minutes.

1/2 c mixed bean sprouts

1/2 c of each shredded green and red cabbage

1/2 -1 c mixed herbs, dill, fennel, cilantro, parsley, thyme, mint

1/2 each of a zucchini and a red yellow and orange pepper julienned

1 carrot grated

1 bunch miner’s lettuce, red or green leaf lettuce or water cress or your choice

3-4 radishes if available

1/2 c pomegranate

I also sliced a red onion and tossed into this mix.

Dressing

The dressing is really yummy to go with it, and I have used it on many different salads. I have omitted the sesame oil, at times, to get a different flavor which is equally good.

1/4 c olive oil

2 tbsp sesame oil

3 tbsp apple cider vinegar

2 tbsp maple syrup or honey or agave

2-3 tbsp stone ground mustard

2 cloves garlic

1 tsp ginger or 1/2 inch fresh ginger….all ingredients to taste!

Sprinkle seeds and pomegranates over top after salad is tossed

PS. This particular salad is really yummy as is, but every now and then I like to change the dressing, so lately I have been trying it with an Asian dressing using sesame oil,  soy sauce, ginger, garlic, a little seasoned rice vinegar, and scallions, all to taste. ..mm mm good    */~

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