Vegetable Rainbow Salad Recipe

Name: Vegetable Rainbow Salad Recipe
Total time: 240 min
Yield: 6
Cuisine: South American

Recipe By Food & Wine

Learn how to make Vegetable Rainbow Salad

4.3

15 Rating -

Rate

Non Vegdiet

4hr total

plan

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Ingredients for Vegetable Rainbow Salad Recipe

1 Purple pearl onions, root ends trimmed
0.06 inch 6 small red radishes, tops trimmed and radishes halved lengthwise
1/25 inch 2 small lime radishes, sliced thick
1/25 inch 1 medium watermelon radish, halved lengthwise and sliced crosswise thick
0.17 cup Unseasoned rice vinegar
0.33 tablespoon Sugar
As required Kosher salt
1.67 Baby beets of varying colors, scrubbed
0.83 Medium carrots of varying colors, tops trimmed
1/2 tablespoon Extra virgin olive oil
0.17 Small purple sweet potato
0.08 cup Vegetable oil, plus more for rubbing
0.13 inch 3 heads baby orange cauliflower, cut into florets
0.13 inch 1/2 small head romanesco broccoli, cut into florets
0.17 Small chipotle chile in adobo
0.17 tablespoon Yellow miso paste
0.17 tablespoon Honey
0.67 cup Escarole tender white and light green leaves only, cut into bite size pieces
0.17 cup Pea shoots

Nutrition
value

567

calories per serving

31 g Fat8 g Protein63 g Carbs9 g FiberOther

Current Totals

Fat
31g
Protein
8g
Carbs
63g
Fiber
9g

MacroNutrients

Carbs
63g
Protein
8g
Fiber
9g

Fats

Fat
31g

Vitamins & Minerals

Calcium
146mg
Iron
5mg
Vitamin A
3181mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
151mcg
Vitamin B12
< 1mcg
Vitamin C
31mg
Vitamin E
5mg
Copper
< 1mcg
Magnesium
81mg
Manganese
< 1mg
Phosphorus
188mg
Selenium
3mcg
Zinc
1mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Food & Wine