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RAINBOW GARDEN GREENS

GARDEN GREENS (1 of 1)

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DELICIOUS

Description

I love pretty salads loaded with rainbow colors. People eat with their eyes first. So the more colorful the salad the yummier it will taste.

By using a lot of different colored veggies we are getting a wide range of nutrients and vitamins into our bodies. And the rainbow colors trick us into being fuller quicker.

And I’ve loaded it with avocado because I can never get enough of them. Creamy, delicious good fats are a must for a balanced diet.

The simple dressing is one of my favorites and works well with almost any salad. It reminds me of a salad we used to have for dinner when I was growing up. So simple and so yummy.

xxx Chef MM

RAINBOW GARDEN GREENS






US (Imperial)


Print Ingredients

FOR THE SALAD
3 heads of romaine lettuce – stems removed and coarsely chopped
6 baby cucumbers- sliced
12 mini colored peppers- cut into circles
1 pack of cherry tomatoes
8 radishes – cut into think disks
¼ red onion cut into slivers
½ cup of Kalamata olives
1 bunch of tomatoes on the vine
2–3 ripe avocados (cut into strips and fanned out into groups)
1 TBS of poppy seeds to garnish

FOR THE DRESSING
1/2 cup of good olive oil
Zest and juice of a lemon
3 TBS red wine vinegar
2 TBS honey
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Whisk the ingredients for the dressing together and set aside.

Cut the romaine lettuce into big chunks and lay on a flat platter. Top with the sliced cucumbers. Add the mini peppers, cherry tomatoes, radishes, red onions and olives. Place the tomatoes on the vine down the center of the platter.

Blanch the avocados in boiling water for 20 seconds to stop them turning black. Cut them into groups of 5 strips and fan them out on the top of the salad. Garnish with poppy seeds. Dress the salad just before serving.

SERVES 8-10





EU (Metric)


Print Ingredients

FOR THE SALAD
3 heads of romaine lettuce – stems removed and coarsely chopped
6 baby cucumbers- sliced
12 mini colored peppers- cut into circles
1 pack of cherry tomatoes
8 radishes – cut into think disks
¼ red onion cut into slivers
½ cup of Kalamata olives
1 bunch of tomatoes on the vine
2–3 ripe avocados (cut into strips and fanned out into groups)
1 TBS of poppy seeds to garnish

FOR THE DRESSING
1/2 cup of good olive oil
Zest and juice of a lemon
3 TBS red wine vinegar
2 TBS honey
1 TBS Dijon mustard
Lots of coarse salt and black pepper to taste



Instructions

Whisk the ingredients for the dressing together and set aside.

Cut the romaine lettuce into big chunks and lay on a flat platter. Top with the sliced cucumbers. Add the mini peppers, cherry tomatoes, radishes, red onions and olives. Place the tomatoes on the vine down the center of the platter.

Blanch the avocados in boiling water for 20 seconds to stop them turning black. Cut them into groups of 5 strips and fan them out on the top of the salad. Garnish with poppy seeds. Dress the salad just before serving.

SERVES 8-10




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