Rainbow Salad

rainbow-salad.JPGThis salad is enough for a crowd and it’s versatile. Last time I made Rainbow Salad, I didn’t have red cabbage and it was wonderful anyway. You can take it along on a picnic or to share at a family reunion. You’ll want to store it in a cooler to keep bacteria at bay and when serving don’t leave it out in the heat for very long. For a family of four, you’ll want to divide this recipe in half.

Rainbow Salad:

2 cups each (sliced like coleslaw):
Broccoli, cauliflower, carrots, and red cabbage
Optional: Raisins and Sunflower seeds
Chopping Hint: If you don’t have a food processor, you can still make slaw easily. Coarsely chop veggies. Place about 2 cups of veggies in a blender at a time. Cover or float the veggies with water. Process on a slow speed, until the veggies are chopped to the constancy you like. Drain.

Toss with Ranch Dressing:
Place all dressing ingredients in a blender and process until smooth:
1 cup mayonnaise
1 cup buttermilk (or 1 cup whole milk and a tablespoon of lemon juice)
1 tablespoon dried parsley (or chopped fresh parsley)
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon onion powder
¼ cup grated Parmesan cheese

Chill and Serve


One thought on “Rainbow Salad

  1. Nancy says:

    This sounds delicious. I think I’ll make it for 4th of July! Thanks!

    It’s yummy…I’m making right now to take to a barbeque. Remember to keep it cool as it contains mayonnaise.
    Nonna Joann

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