Salads can be beautiful works of art.
They are a great way to show how beautiful vegetables can be. I can’t think of a better example of this then a rainbow salad.
I once saw chef and healthy eating advocate Jamie Oliver show a couple boys how to prepare a rainbow salad with a homemade dressing on an episode of Jamie Oliver’s Food Revolution.
I searched around for quite a while to see if I could find this recipe. I finally came upon a video of another Jamie Oliver show – Jamie’s 30 Minute Meals. He prepares a rainbow salad in this show.
Here is the recipe taken from his 30 Minute Meals show:
- 5 or 6 sprigs of tarragon leaves removed (mint or basil are another option)
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons red or white wine vinegar
- 2 tablespoons plain yogurt
- 1/2 a red chili pepper keep or remove seeds, it's up to you
- 1 clove of garlic
For the salad
- 3 Small Red Beets
- 3 Small Orange Beets
- 2 Carrots
- 1 Bulb Fennel
- 1 Summer squash
- 1 Zucchini
- Top of one bunch of watercress optional
Making the dressing
- Combine all ingredients in a blender or food processor. Taste and adjust flavor as you see fit.
Making the salad
- Clean and prepare all ingredients to fit into your food processor with the large shredding disc attached. Do one vegetable at a time, to create a layer look. Drizzle the salad with dressing and serve.
Use this recipe as more of a guide than an actual recipe. Use whatever you find fresh to create a dazzling display of color in your salad bowl.
Head to your local farmers market for inspiration.
Here is what I used the first time I made this salad.
2 red beets
1 bulb fennel
1 green Zucchini
1 yellow Zucchini
1 baby romaine heart (this I just sliced with a knife)
You could also use different colored bell peppers, green cabbage, red cabbage, different colors of carrots (purple, red, yellow), summer squash, cucumbers, etc. Be creative. Use whatever is in season right now.
How to Make this in a Food Processor
Do you own a food processor? It likely came with a slicing disk for slicing vegetables thin. Many of you may not have ever used it before. I have to say the first time I used mine was making this recipe.
Since then I have come to appreciate it and use it a lot more. So encourage you to give them a try.
Don’t have one? You can buy one.
Using the Salad as a Burger Topper
I also wanted to mention that I took this salad to a church picnic. People starting place it on top of their hamburgers. People loved that! There is another way to use this salad. It’s much tastier than putting boring old iceberg lettuce on it.
Thoughts on the Dressing
The dressing itself doesn’t make a whole lot. I think for the amount of veggies I used, you need a double batch, which is what I made. The dressing tastes really good even if you decide not to use the chili. The raw garlic that I used in it that I got from the farmer’s market, provided a nice pleasant heat.
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