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Edible Schoolyard NOLA

Edible Schoolyard NOLA

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Changing the way children and familieseat, learn and live at FirstLine Schools in New Orleans.

Recipes: some Edible Schoolyard New Orleans favorites

Rainbow Salad (Serves 12)

Orange carrots  | Salad Greens | Purple Cabbage |  Yellow and Blue Raisins| Yellow and Red Peppers | Red Beets

Make this salad to help kids identify the colors of the rainbow!

Category: Salads



4 cups salad greens ( i.e. lettuces, mustard greens, kale, spinach)
½  head purple cabbage, sliced
2 carrot, peeled and grated
2 granny smith apple, cored and diced
1  yellow  or red bell pepper, seeded and diced
1 large beets, (or 2 med) roasted, peeled and diced
1/4   cup mixed raisins (regular, golden, craisins)


1/4 cup vinegar
1 Tablespoon chopped Garlic
2 Tablespoons mustard
1 Tablespoons agave nectar or honey
3 Tablespoons olive oil
1 Tablespoon ESY spice mix


  1. Slice cabbage as thinly as possible. Add to bowl with salad greens.
  2. Add grated carrot, diced bell pepper, diced apples and raisins.
  3. To roast beets: Rinse beets with water, sprinkle with salt and pepper. Wrap in a piece of foil, just enough to cover the whole beet. Bake in oven at 350 for 20-­‐25 mins. Allow to cool. Remove foil. Use a paper towel to wipe off skin. Dice and add to bowl.
  4. Place all dressing ingredients into a jar. Shake well. Pour over salad ingredients.
  5. Toss ingredients and dressing together. Serve in a bowl.