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Rainbow Salad
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Description
We are constantly admonished to “eat the rainbow” for the best nutrition. So I put together this “rainbow” salad. It fits the bill! Enjoy!
Ingredients
- 3 cups Broccoli Florets
- 3 stalks Celery, Sliced 1/4-in. Thick
- ¼ cups Sliced Carrots
- ¼ cups Chopped Red Onion
- ¼ cups Chopped Red Bell Pepper
- ¼ cups Chopped Yellow Bell Pepper
- ½ cups Low-fat Mayonnaise
- 1 teaspoon Horseradish Sauce
- ¼ teaspoons Salt
- ¼ teaspoons Sugar
- ⅛ teaspoons Freshly Ground Black Pepper
- ¼ teaspoons Dried Basil Or 2 Teaspoons Chopped Fresh Basil
- ¼ teaspoons Dried Dill Or 2 Teaspoons Finely Chopped Fresh Dill
Preparation
Combine all ingredients well. Cover and refrigerate until ready to serve. Garnish with a sprig of fresh dill or fresh basil, if desired. Makes 2 servings of 2 cups each.
Cook’s note: For maximum nutrition, serve on a bed of fresh baby spinach. This recipe is easily altered to prepare for a crowd. Enjoy!
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