School Colors Salad Recipes

COLOR CRUNCH SALAD

Steps:

• For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed.
• For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual.
• Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning.
• Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl.
• To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste. Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine. Top with some shavings of Parmesan.

TRICOLOR SALAD

Steps:

• Whisk together white-wine vinegar, mustard, and sugar in a large bowl. Slowly whisk in olive oil; season with salt and pepper. Add endive, radicchio, and arugula, and toss until well combined.

TRI COLORE SALAD

Steps:

• Combine all 3 lettuces in large bowl and season with salt and pepper, to taste.
• Whisk the mustard, vinegar, and oil together in a small bowl and season with salt and pepper, to taste. Pour dressing over salad and toss to combine.
• Top with shavings of Parmesan.

COLORS OF LIFE SALAD

Steps:

• For the balsamic vinaigrette:.
• Place the shallots and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper.
• (This can be made in advance and stored in the refrigerator for up to 3 days.)
• For the grilled chicken:.
• Spray the grill grate with nonstick cooking spray and then preheat the grill to medium-high.
• Season the chicken breasts with salt and pepper.
• Grill the chicken on both sides until it is cooked through, about 4 to 6 minutes per side depending on the thickness. Transfer the chicken breasts to a cutting board and let cool.
• (The chicken can be grilled in advance and stored in the refrigerator for up to 2 days.)
• For the green salad:.
• Slice the chicken breasts into strips and place them in a mixing bowl. Add the black olives, red bell pepper and half of the balsamic vinaigrette.
• Place the lettuce in a separate salad bowl and toss it with the remaining vinaigrette. Arrange the chicken, black olive and red bell pepper mixture on top and serve.

TAMI'S TRI COLOR CAPRESE SALAD

Steps:

• Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.