Rainbow Veggie Salad Recipe By Tasty

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!

RAW VEGETABLE SALAD BOWL

Steps:

• In a big bowl, mix together lettuce and arugula leaves
• loosely spread around the purple cabbage, cucumber and the cherry tomatoes (with their seed side facing up for a beautiful look!).
• Sprinkle the almond slices, pomegranate seeds and chia seeds
• To make the salad dressing, add all the ingredients in a jar and shake-shake-shake. Just like that!
• Drizzle over the salad.
• Take a step back and admire the beautiful colours! (and those lovely vitamins and minerals)
• Serve in bowls.

CRUNCHY VEGGIE RAINBOW SALAD

Steps:

• Wash and prep veggies.
• Chop veggies into bite-size pieces and mix together in a large bowl.
• In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
• Let the salad chill for an hour before serving.

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Steps:

• On a cutting board, chop head of lettuce.
• In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
• To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
• Pour the dressing over the salad just before serving.
• Enjoy!

RAINBOW SALAD BOWL

Steps:

• If you're serving as a bowl meal then get two bowls ready.
• Layer the bottom with the chopped or torn salad leaves.
• Arrange the chopped ingredients and chicckpeas in both the bowls.
• If serving as a party salad it is best to mix all the salad ingredients in a big serving bowl.
• Gently whisk all the ingredients for the dressing.
• Serve the dressing on the side or drizzle it on top of the salad.
• I've used roasted beetroot. You can use it cooked or raw.
• I used lettuce leaves as I didn't have mixed salad greens. Can also use baby spinach.
• Can replace the chickpeas with other legumes like beans,sweet corn, or grains like quinoa, couscous, rice, etc
• I've used English Cucumber that doesn't need to be peeled.
• Use normal chopped tomatoes if you don't get baby tomatoes.
• Don't have za'atar spice mixture, then replace with a herb of your choice.

RAINBOW VEGGIE SALAD

Steps:

• Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

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.