Rainbow Salad

There are so many versions of the rainbow salad at the delis around me.  Some of them have fruit, nuts, cabbage or bacon bits. I prefer using broccoli slaw because it holds up better overnight and actually lasts in the fridge for 3 days. I also tend to use raisins because the dried cranberries are usually sweetened.  Yes, yes, I know that they sell unsweetened cranberries, but those are pretty hard to find and usually cost more (I have no idea why!) Also, I love the way the raisins fluffs up and becomes juicy again. 🙂

Making of the Rainbow Salad

Ingredients

• 2 1/2 Cups of broccoli slaw
• 1 Cup of chopped broccoli florets
• 1/2 Cup of shredded carrots
• 1 TBS of finely chopped red onions
• 2 TBS of raisins or dried cranberries 
• Jenny’s Poppy Dressing

Directions:

Combine all the ingredients together and let it sit in the fridge for 4hrs or overnight.

Jenny’s Poppy Dressing:

Ingredients:

• 4 tsp of your favorite mayonnaise (vegan mayo works too!)
• 2 tsp of yellow mustard
• 2 tsp of honey (vegan option: agave)
• 1 TBS of orange juice
• 1/4 tsp of poppy seeds
• Pink salt and pepper to taste

Directions:

Combine all the ingredients together to make a smooth dressing.

The combined 2 items makes 2 servings.

http://www.ceglutenfreefoodie.com

Clean Eating Gluten Free Foodie

(Vegan Option)

Dairy-Free

21 Day Fix Container Count: 2G 1/2Y 1O