As the name implies, rainbow salad is colorful with red, orange, yellow, green, and purple vegetables. (What? No blue? How about cauliflower for fluffy, white clouds instead?) Add a simple white balsamic vinaigrette for an easy and tasty salad.
The first time I made rainbow salad, I made it according to a friend’s recipe. It was delicious, but I’m a lazy cook. The salad dressing had 7 ingredients, including fresh minced ginger. In my one-butt kitchen, I’m always looking for shortcuts. After the first time, I started making a vinaigrette with one part white balsamic and one part extra virgin olive oil. I liked the taste just as well, and it took less than half the time to prepare. Every time I make it, I try a different white balsamic. I buy 2 ounce bottles from Venice Olive Oil. While it’s my favorite local boutique olive oil store, I’ve found other equally wonderful shops in our travels. Check one out in your neck of the woods.
Use your favorite vegetables to color your rainbow salad however you like it. The measurements below would probably feed 4 people. Cut up whatever you think you’ll eat. There’s nothing precise about this salad.
Preparation time: 15 minutes Total time: 1 hour and 15 minutes
Specialized One-Butt Kitchen Utensils:
- nothing special for this one
Serves: 2 to 4
- 3/4 cup mini bell peppers (or red and/or yellow bell peppers), diced
- 3/4 cup carrots, sliced
- 3/4 cup broccoli, chopped
- 3/4 cup red cabbage, chopped
- 3/4 cup cauliflower, chopped
- 1/4 cup celery, diced
- 2 tbsp scallions, diced
- 3 tbsp Venice Olive Oil Cascadian Raspberry Balsamic (or your favorite white balsamic)
- 3 tbsp olive oil
Prepare vegetables and place in a bowl. To make the vinaigrette, pour balsamic vinegar and olive oil in a small jar with a lid. Shake until blended. Pour the vinaigrette over the salad and toss.
Refrigerate for an hour before serving. If refrigerator space is limited — of course it is in an RV! — let the salad sit at room temperature for an hour.