Rainbow Salad



Rainbow Salad
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Recipe courtesy of Miriam Pascal, author of “More Real Life Kosher Cooking: Delicious Recipes that Create a Lifetime of Culinary Memories.”
Servings
6
Servings
6
Rainbow Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Recipe courtesy of Miriam Pascal, author of “More Real Life Kosher Cooking: Delicious Recipes that Create a Lifetime of Culinary Memories.”
Servings
6
Servings
6
Ingredients
  • 8 oz. romaine lettuce
  • 4 oz. shredded red cabbage
  • 1 mango, diced
  • 1 avocado, diced
  • ½ cup pomegranate seeds
  • 1 cup lightly crushed sweet potato chips
  • ¾ cup crispy fried onions (such as French’s)
  • 1 cup olive oil
  • ¼ cup maple syrup
  • 3 Tbsps. lime juice
  • 1 clove garlic, minced or 1 cube frozen garlic
  • tsps. kosher salt
  • pinch cayenne pepper
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Instructions
  1. Prepare the dressing: Whisk together all dressing ingredients in a small bowl until combined. Set aside. Place all salad ingredients in a large bowl. Add dressing just before serving; toss to combine.
Recipe Notes

With almost nothing to prep, Miriam Pascal makes this recipe when she doesn’t have time, but still wants to wow guests. The combination of sweet and savory flavors, plus all kinds of great crunchy textures, really makes this a winner.

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