Rainbow Salad . . . Perfect for Parsha Noach
So hopefully by now we have had time to rest and recover a bit from the insane schedule of the chagim and are ready to take on the next adventure in cooking. I love cooking foods for my Shabbat table that are connected to the week’s Torah portion. When my children were young it used to bug me to no end that all of the foods that they made in school or had at friends homes that were Parsha themed were cake and candy. So I started making things that were still connected in some way but were healthy/ healthier and not always dessert oriented. I not only felt better about serving these things at my own Shabbat table but I enjoyed sharing healthy eating concepts with my students. A rainbow salad is so much fun and can be served tossed in a bowl with dressing or you can have your children create an edible rainbow salad platter served with dip.
Rainbow Salad - Parsha Noach
Ingredients:
Red – Roasted Beets, peeled & cubed
Red Bell Pepper, seeded and diced
Grape Tomatoes cut in half
Orange- Orange Bell Pepper, seeded and diced
Yellow – Yellow bell Pepper, seeded and diced
Green – Baby Spinach
Romaine Lettuce, chopped
Shelled Edemame
Blue – Blue Berries
Indigo - Blue Potatoes, cooked and diced
Violet – Red Onion, sliced thin
Purple Cabbage, shredded
Directions:
Wash and check all vegetables and fruit according to kashrut standards.
Start by layering the romaine and baby spinach onto a serving platter or a shallow bowl.
Then add the remaining vegetables and fruit cut accordingly.
Drizzle with your favorite Sesame or Lemon Poppyseed dressing.
Notes:
You can use any vegetable or fruit that fits one of the colors. Swapping out things you don’t like or adding more that you do. This is also very tasty with the addition of 1 or 2 cups of cooked quinoa.
Made in class - Edible Rainbow
another child made Rainbow