Rainbow salad with Greek yogurt Caesar dressing
Eat the rainbow! Full of healthy veggies and topped with a creamy yogurt dressing this salad should be added to your list of favorites!
Serves: 4-6
  • 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
  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.
Recipe by Scaling Back at https://www.scalingbackblog.com/shredded-rainbow-salad-with-greek-yogurt-caesar-dressing/