Rainbow Veggie Salad Recipe By Tasty

CRUNCHY VEGGIE RAINBOW SALAD

Steps:

• Wash and prep veggies.
• Chop veggies into bite-size pieces and mix together in a large bowl.
• In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
• Let the salad chill for an hour before serving.

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Steps:

• On a cutting board, chop head of lettuce.
• In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
• To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
• Pour the dressing over the salad just before serving.
• Enjoy!

RAINBOW VEGGIE SALAD

Steps:

• Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

RAINBOW VEGGIE SALAD

Steps:

• Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
• Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
• Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

RAINBOW VEGGIE AND PESTO TART RECIPE BY TASTY

Steps:

• Combine the basil, pine nuts, Parmesan, garlic, ½ cup (120 ml) of olive oil, ricotta, salt, and pepper in a food processor and puree until blended and smooth. Set aside.
• Using a vegetable peeler, peel the zucchini, yellow squash and carrots into ribbons.
• Cut the eggplant lengthwise into thin slices, then slice in half lengthwise.
• Preheat the oven to 350°F (180°C).
• Grease a 9-inch (23 cm) tart dish with butter using a piece of parchment paper.
• Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. Crimp any dough hanging over the edges and prick the bottom all over with a fork.
• Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking.
• Parbake the crust for about 15 minutes, until the puff pastry starts to cook.
• Carefully lift the parchment paper to remove the rice (save for using in other recipes or discard). Increase the oven temperature to 400°F (200°C).
• Spread the ricotta pesto mixture evenly on the bottom of the tart.
• Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled.
• Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.
• Bake for 35-40 minutes, until the veggies are tender.
• Let cool for a few minutes.
• Slice and serve.
• Enjoy!