Rainbow Salad
Photography by Sarah Anne Ward
Recipe by Rochelle Palermo
- 4Servings
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.
