Rainbow Salad Wrap Recipes

HEALTHY EVERYDAY RAINBOW SALAD

Steps:

• To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
• To assemble the salad, add everything to a bowl and top with the dressing.

RAINBOW SALAD WRAP

Steps:

• Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there's no need to peel them).
• Pick off and discard the wispy ends from the beetroots.
• Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots into a large bowl.
• Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
• Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
• Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
• Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
• Add all the dressing ingredients to a jam jar.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your rainbow salad.
• Drizzle most of the dressing over the salad - just remember you can always add more but you can't take it away, so be cautious.
• Divide the salad between the tortilla wraps, then crumble a little feta over each.
• Roll up the wraps, tucking them in at the sides as you go, then serve.