Rainbow Salad

This was a beautiful and simple salad tray that was served at the February Meeting. I grouped my chopped, sliced, grated and julienne vegetables according to the colors of the rainbow. I used a large round platter and arranged them in lines.


Tomatoes and red bell pepper, chopped
Carrots and Sweet Potato, shredded
Corn and yellow bell pepper
Celery, cucumber, sugar snap peas
Purple cabbage, shredded

I garnished the tray with parsley and served with a large bowl of leafy mixed greens and salad dressing.

Here are some color suggestions:

Red:
Roma Tomatoes, Red bell pepper, red radishes, beets

Orange:
Carrots, Orange bell pepper, sweet potato, butternut squash, golden beet

Yellow:
Corn, Yellow bell pepper, yellow squash, sweet banana peppers

Green:
Celery, green onion, green cabbage, cucumber, zucchini, sugar snap peas, peas, broccoli, asparagus, snow peas, brussel sprouts

Blue Indigo Violet (Purple):
Red onion, red/purple cabbage

White:
Sweet onion, Cauliflower, Jicama, Turnip, Parsnip, Fennel


Be creative, pick two colors and alternate in rings or squares. Drizzle with dressing and serve as is or serve with leafy greens.  Have fun!