Favorite Recipes of Maverick Swaniel Harrienger











{July 12, 2017}   Rainbow Salad (Southern Living Annual Recipes, 2002 [page 18])

Ingredients:

  • 0.5 a ten-ounce package of finely shredded cabbage
  • 0.5 a head of romaine lettuce, chopped
  • 2 medium size carrots, grated
  • 2 celery ribs, chopped
  • 2 green onions, chopped
  • 1 tomato, chopped
  • 1 cucumber, chopped
  • 0.5 a red bell pepper, diced
  • 0.5 cup shredded Parmesan cheese
  • 0.5 teaspoon salt
  • 0.125 teaspoon pepper
  • Dijon Vinaigrette or Light Herb Dressing [recipes below]

Instructions:

  1. Combine the first eleven ingredients in a large bowl; cover and chill for one hour.  Toss the salad with either the Dijon Vinaigrette or the Light Herb Dressing before serving.

Ingredients [Dijon Vinaigrette]:

  • 1 cup olive oil
  • 0.5 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried dillweed
  • 0.5 teaspoon salt
  • 0.25 teaspoon sugar
  • 0.25 teaspoon pepper

Instructions:

  1. Whisk together all of the ingredients.  Cover and chill until ready to serve.

Ingredients [Light Herb Dressing]:

  • 1 cup plain yogurt
  • 2 tablespoons fat-free buttermilk
  • 1 tablespoon lemon juice
  • 0.25 teaspoon dried mint
  • 0.25 teaspoon dried chives
  • 0.25 teaspoon dried dillweed
  • 0.25 teaspoon pepper
  • 0.125 teaspoon salt

Instructions:

  1. Whisk together all of the ingredients in a small bowl.  Cover and chill until ready to serve.

The salad makes 10 cups; the dijon dressing makes 1.5 cups and the light herb dressing makes 1.25 cups.

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