Rainbow Salad

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Nutritional Info
  • 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

View full nutritional breakdown of Rainbow Salad calories by ingredient
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Adapted from Jamie Olivers 30 minute meals book Adapted from Jamie Olivers 30 minute meals book
Number of Servings: 4


    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


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: 4

Recipe submitted by SparkPeople user WAHZOE.

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