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Rainbow Salad

August 22, 2014
by Cornelia Emlen
Serves: 6
A salad with brilliant color, texture and tastes. The sweetness of the grated beets sets off the sharp taste of arugula. Delicious.
  • 5 ounces+/- arugula
  • 1 head of red leaf letttuce (or romaine or other greens)
  • large handful of ripped radicchio leaves
  • 1 medium sized beet, grated
  • 1 pint orange and/or red cherry tomatoes
  • edible flowers
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
  • radicchio
  1. Wash greens and spin dry. Arrange in bowl.
  2. Grate beet and sprinkle on greens.
  3. Wash and cut cherry tomatoes in half. Add to salad.
  4. Top with edible flowers. Now gaze at your beautiful salad!
  5. Dress with several tablespoons of your favorite light vinaigrette or combine: ⅓ cup olive oil, ⅓ cup seasoned rice vinegar, 1heaping tablespoon whole grain Dijon mustard, 1arge clove garlic, pressed, and lots of freshly ground black pepper. Combine in a mason jar, add lid and shake thoroughly.