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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

Ingredients

Salad

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)

Dressing

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

Directions:

  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.