shredded rainbow salad with greek yogurt caesar dressing - www.scalingbackblog.com

Salads never get boring for me but sometimes I have to admit I get a little lazy about chopping everything up.  When I am feeling a little bit lazy I turn to my handy mandolin for a super quick salad in just a few minutes.  If you don’t own a mandolin I highly recommend investing in one.  You don’t need to spend a fortune on one either, this one will only set you back about $25.00 and is really easy to use.  This is one of my very favorite ways to get tons of veggies and the varieties are endless.  To make it even quicker you could use the shredding disk on a food processor but for some reason I hate to clean mine.  If you like to really toss your salad with the dressing I do need to warn you that the salad will turn pink because of the beets so if you want to maintain the color just use the yellow beets and sub tomatoes or red peppers if you want the rainbow effect.  This is my new favorite everyday dressing and I’ve given an option for a version with anchovies or capers, you really do want the salty briny flavor that they offer so don’t omit them.  This will make a pretty large serving of salad so I dress it as I serve it so I can keep the leftovers without everything getting too soggy.

shredded rainbow salad with greek yogurt caesar dressing - www.scalingbackblog.com

 

shredded rainbow salad with greek yogurt caesar dressing - www.scalingbackblog.com

Rainbow salad with Greek yogurt Caesar dressing
Serves: 4-6
 
Eat the rainbow! Full of healthy veggies and topped with a creamy yogurt dressing this salad should be added to your list of favorites!
Ingredients
  • For the salad:
  • 6-7 leaves of lacinto kale
  • 1 small red beet
  • 1 small yellow beet
  • 1 carrot
  • ¼ small red cabbage
  • 1 15-ounce can of garbanzo beans, drained and rinsed
  • For the dressing:
  • ¾ cup 2% Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, chopped
  • ¼ cup grated parmesan cheese
  • 1 teaspoon dijon mustard
  • 3 anchovies or 1 tablespoon of capers
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
Instructions
  1. Remove the inner ribs from the kale, roll the leaves lengthwise and cut into fine ribbons and lay on a platter. Peel the beets and carrot and using a mandolin with a julienne attachment finely shred the beets, carrot and cabbage laying each one out to form a rainbow on the platter. Season lightly with salt and pepper.
  2. To make the dressing combine all the ingredients in a high-speed blender and process until smooth.
  3. Toss the salad before serving and drizzle the dressing over the top.

 

shredded rainbow salad with greek yogurt caesar dressing - www.scalingbackblog.com

shredded rainbow salad with greek yogurt caesar dressing - www.scalingbackblog.com

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