Rainbow Salad

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    Rainbow Salad

    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.