If you’ve ever grown a vegetable garden or if you’re a member of a local CSA, I know at some point you’ve had this question:
What do I do with all these vegetables?
Once you’ve harvested the abundance of ripe things in your garden — or you’ve opened that extra-full CSA box — you simply aren’t sure what to do with the mounds of fresh veggies!
Here’s one of our best solutions: Rainbow Salad!
Simply gather vegetables of different hues – red, yellow, purple, orange, green. . .
Grate or chop each individually. Mix up an irresistible little dressing ...
Then serve those vegetables in all their resplendent color!
This is fun for the little ones, who enjoy deciding which vegetable will represent each color. And it’s tasty too — with the delicious dressing below (straight from Martha Stewart.)
Here’s my version of the recipe. Know that you can substitute all sorts of vegetables for the ones I list below. Just make sure they are different colors.
2 medium red beets (raw), trimmed and scrubbed
¼ red cabbage, quartered
3 medium carrots, trimmed and scrubbed
2 summer squash, washed and trimmed
2 cups of spinach, washed and chopped
2 handfuls fresh parsley, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper to taste
Using a grater or the course grating attachment on a food processor, grate the beets, cabbage, carrots and squash. I do this in batches to avoid any mixing.
Mound the various vegetables on a plate — so their colors are distinct.
Combine the dressing ingredients in a jar. Cap with a lid and shake to combine well.
Let everyone appreciate the colors on the plate. Then add the dressing, and let some little hands toss all the colors together.
Serve and enjoy!
If you liked this recipe, here are others you might enjoy:
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About the Author
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.