Vegetarian

Rainbow Salad is for Side Dish.

Rainbow Salad takes several minutes to prepare.

Rainbow Salad takes several minutes to cook.

Rainbow Salad makes 4 servings.

The ingredients for Rainbow Salad are:

1/2 a fresh red chilli (or less depending on taste)
1 clove garlic
small bunch fresh tarragon
2 tbsp red wine vinegar
3 tbsp natural low fat yoghurt
1 large courgette
2 carrots
1 fresh beetroot
1 punnet cress
2 tbsp olive oil

Here is how you make Rainbow Salad:

To make the dressing, put 1/2 chilli, 1 peeled clove garlic, small bunch tarragon, pinch of salt and pepper, 2 tbsp red wine vinegar, 2 tbsp olive oil and 3 tbsp low fat natural yoghurt into a blender. Whizz until combined. Taste and adjust seasoning so that the salt and acid are slightly over the top.Pour into a small jug.Wash and trim the courgette and carrots. Quickly peel the beetroot. Using the coarse grater attachment in your food processor, grate the vegetables one at a time in the food processor. Tip it out onto a platter by just turning the bowl of the processor upside down.Snip cress over the top.Dress just before serving.Number of Servings: 4Recipe submitted by SparkPeople user WAHZOE.

The nutritional information for Rainbow Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 161.7

• Total Fat: 9.1 g
• Cholesterol: 0.6 mg
• Sodium: 49.8 mg
• Total Carbs: 9.1 g
• Dietary Fiber: 2.3 g
• Protein: 1.6 g