Rainbow Salad with Greek Dressing is a healthy and tasty salad full of all the beautiful colors of the rainbow.
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Ah the days of Autumn are fast approaching. I personally love the Fall season. Cooler days, leaves changing color, and finally the desire to cook cook cook because it’s not so darn hot outside!
Before we progress in Autumn, let’s finish all those yummy farmer’s market fresh veggies with this Rainbow Salad with Sara’s Greek Salad Dressing. This beautiful creation is PACKED full of yummy healthiness. And the salad dressing? YUM! Greek Salad dressing is so simple to make yet adds just the desired taste to any salad.
Did you know that the origin of salad goes all the way back to the Roman Empire? According to the Oxford Dictionary of Food and Drink in America, salad was popularized during the Roman Empire. It first appeared in the form of raw leafy vegetables covered in salty, oily dressing. (Indeed, the word salad comes from sal, the Latin word for salt.) So forget the fact that the Greeks and Romans invented aqueducts and philosophy, they gave us salad!
Rainbow Salad with Greek Dressing
Rainbow Salad – what Sara used. You can use any or all of these or whatever you have on hand!
- Persian Cucumbers
- Purple Daikon
- Watermelon Radish
- Kalamata Olives
- Roma Tomatoes
- Fresh Mint
- Rotini Noodles, cooked and drained
- Black Pepper
- Wash, rinse and chop any or all of the vegetables listed. Or whatever you have on hand!
- Cook noodles according to package directions. Drain. Set Aside.
Sara's Greek Dressing –
- Blend all ingredients until creamy.
- Plate salad with noodles and drizzle dressing on salad or toss with salad.
- Nutritional information is for Sara’s Greek Salad Dressing only.
Have a hankering for a yummy salad? Try here!