Rainbow Salad Recipes

Steps:

• Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

Steps:

• Preheat the oven to 375 degrees F.
• Coat the chicken breast on all sides with the olive oil, then rub with the curry powder. Sprinkle generously with salt and pepper. Place on a parchment-lined baking sheet and bake until cooked through, about 20 minutes. Remove and let cool before slicing on the bias into 1/2-inch-thick slices.
• Assemble the salad on a large serving platter, fanning out the ingredients in the color order of the rainbow: tomatoes, carrots, chicken, corn, avocado, kale, blueberries and cabbage. Serve with the vinaigrette on the side.
• Set a medium bowl on a kitchen towel folded into an "O" shape--to keep it steady while whisking. In the bowl, whisk together the vinegar, mustard, garlic, salt and pepper. Slowly drizzle in the oil, whisking continuously. Whisk until the mixture is well blended. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the peppers and onion in a roasting tin and drizzle with half the oil. Roast for 20 mins, adding the tomatoes for the final 5 mins. Leave to cool.
• Cook the orzo following pack instructions, then run under cold water to cool before draining thoroughly. Toss with the vegetables, the remaining oil, the feta and basil. Will keep in the fridge for a few days.

Steps:

• Dissolve the first box of Jello (we start with Strawberry) with 1 1/4 cups of hot water.
• Separate 1/2 cup and set aside.
• Pour the remaining 3/4 cup into an 8 x 8-inch pan.
• Refrigerate 15-30 minutes~do not allow it to completely set.
• Add 3 tablespoons of sour cream to the reserved 1/2 cup of Jello, mixing until blended.
• Gently pour on top of first "almost-set" Jello layer.
• Again, allow Jello to "almost-set" in the refrigerator, 15-30 minutes.
• Repeat with remaining four boxes of Jello.
• I found that I needed to allow the dissolved Jello time to cool before gently pouring on the next layer, or it would break into the "almost-set" layer.
• Once completed, refrigerate until firm.
• Cut into squares, 1 x 1-inch or 2 x 2-inch, if desired.

Steps:

• In a large bowl mix together the jicama, cuke, onion, peppers.
• Mix together the lime juice, zest, garlic & chili, gradually whisk in the oil, whisking continuously.
• Pour dressing over the salad, cover & refrigerate for at least 1 hour & up to 6 hours.
• To serve line salad bowl with lettuce, spoon in the jicama & serve.