This rainbow salad recipe could be the simplest and most tasty

I was not a large salad before I started my garden and I started to prepare meals with fresh ingredients. Believe me, once you have collected fresh farm products at the table, even as little as a lettuce sheet, you will never return to the products purchased in stores. It brings me to a colored rainbow of rainbow salad that I made this week, and let me tell you that it is the best, simplest and tastiest recipe that you will never find.

A wonderfully tasty and easy to reproduce recipe, this rainbow salad can be prepared with different ingredients and for any meal. He has a healthy help of your choice of lenses or beans, sweet potatoes or normal potatoes, lettuce, red cabbage, marinated onions, carrots and kale of frizzy all soaked in a tart lemon and a fresh mint dressing. For this lettuce, carrots and kale came from my own little slice of paradise and the crunch of the garden products is just the best.

The recipe requires a lot of cut, a little wait while some vegetables are roasted and a little launch. You can even make it a side of Easter. So let’s go without too much knot.

Preparation time: 20 minutes

Cooking time: 40 minutes

Total time: 1 hour

Difficulty level: Incredibly easy

Yield: 1 person

Note: Since I live alone, my recipe has a sufficient amount for a person. But you can multiply this with so many people for whom you cook.

Read also: This leafy salad with a lemon mustard vinaigrette can be your lunch on the favorite weekend

Ingredients:

• 200 g of sweet potatoes (in cubes)
• 1 quarter of red cabbage (dice)
• 2 large carrots (Julienne Cup)
• 200 g cooked lenses / choice beans
• 1 onion (sliced ​​and marinated)
• Handle of lettuce leaves
• Curly -cabbage handle
• 1 garlic clove
• 5 tablespoons of lemon juice
• Fresh mint handles
• 1 tablespoon of mustard
• extra virgin olive oil
• Salt
• Pepper

Instructions:

• Cut and cook the potatoes: Preheat the oven to 200 degrees Celsius. Wash and cut the sweet potatoes into pieces the size of a bite. Put them in a bowl, add two tablespoons of olive oil, sprinkle with salt and pepper to taste and mix well. Line a baking sheet with parchment paper and place the potatoes evenly. Bake for 30 to 40 minutes until they are brown brown and slightly crisp
• Prepare the vegetables: While the potatoes roast, cut and pick up the onion. Cook the lenses (for this, you may want to dip them in hot water for a while to reduce cooking time). Prepare the other ingredients while waiting. Finely dice the cabbage, cut the carrots into julienne bands and wash and shred the lettuce and the curly cabbage leaves
• Make the vinaigrette: Pull the leaves of the strands of mint, throw them inside a mixer and tighten the juice of 2-3 lemons (we are looking for 5 tablespoons of juice), add the mustard and the clove of garlic, add a half cup of olive oil and extra virgin blintz in a brilliant vinaigrette. You can salt and pepper the vinaigrette according to your taste
• Gather everything: Once everything is ready, put the vinaigrette at the bottom of a large bowl, throw everything on it and throw the teaspoon of low vegetables to coat each bite in a juicy and tangy vinaigrette with a fresh mint

That’s it. It does not take barely 20-30 minutes of work and everything meets well and easy. You can’t screw up this recipe even if you wanted it.

Read also: Strawberry cake without eggs with lush cream cheese icing looks like spring in your mouth

Note: This recipe is the simplest, the tastiest and the most versatile. You can add or eliminate ingredients (just no vinaigrette) to better respond to your preferences and personal tastes. You can even include fruit, dried fruit and seeds and you will always get the rainbow salad full of flavor that you will come back again and again.

Let me know if you try this and share your results. Good kitchen!