Rainbow Salad

By Rachael Ray Every Day ,

Photography by Sarah Anne Ward

Recipe by Rochelle Palermo

4 Servings

Ingredients

  • 1/4 cup EVOO
  • 3 tbsp. fresh lime juice
  • 2 tbsp. minced shallots
  • 1/2 tsp. poppy seeds
  • 2 cups baby spinach
  • 1 yellow beet, peeled and shaved
  • 1 Persian cucumber, shaved lengthwise
  • 1 cup very small broccoli florets
  • 1 carrot, shaved
  • 2 radishes, shaved
  • 1/4 cup torn mint

Preparation

In bowl, whisk EVOO, lime juice, shallots and poppy seeds; season. Arrange remaining ingredients on platter. Drizzle with dressing.

Nutrition Information

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