Rainbow Salad Recipe
Boost your veg intake and make this colourful Rainbow Salad recipe. Eat in full colour all year round with Birds Eye frozen foods.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.birdseye.co.uk.
Cooking tools:
- Oven
- Stove
- Baking sheet
- Cutting board
- Chef's knife
- Grater
- Peeler
- Mixing bowl
- Saucepan
- Colander
- Whisk
Ingredients
- 100 g Garden Peas 375g Birds Eye Garden Peas
- 160 g Supersweet Sweetcorn Birds Eye Supersweet Sweetcorn
- 140 g Red Cabbage
- 2 tablespoons Apple Cider Vinegar
- 500 g Sweet Potato
- 100 g Kale
- 30 g Lemon Juice
- 130 g Quinoa
- 6 Radishes, sliced
- 150 g Apples, sliced
- 25 g Olive Oil
- 1 teaspoon Dijon Mustard
- 2 teaspoons Honey
- Seasoning, Sea Salt and Freshly Ground Black Pepper
- A handful of Mint Leaves
- A handful of Sunflower Seeds or Pumpkin Seeds
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