Rainbow Salad – My Most Popular Salad Recipe Ever!

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After sharing this recipe in my 3rd cookbook, More Real Life Kosher Cooking , it was an instant viral sensation. It’s such a perfect crowd-pleasing salad, I decided it has to be in cookbook #5, Real Life Shabbos Cooking, as well! And then so many of you have told me it’s going on your Sukkos menus, I decided that I needed to add it to the blog as well! So if you’re one of the many thousands who have loved this salad – might I suggest sharing the love and sending this link to your friends and family? 

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Rainbow Salad

Yield: 6-8 servings

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Ingredients

Maple Lime Dressing:

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• 1/3 cup olive oil
• 1/4 cup honey
• 3 Tablespoons lime juice
• 1 clove garlic, minced OR 1 frozen garlic cube
• 1 1/2 teaspoons kosher salt
• Pinch cayenne pepper

Salad:

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• 8 ounces romaine lettuce
• 4 ounces shredded purple cabbage
• 1 mango, diced
• 1 avocado, diced
• 1/2 cup pomegranate seeds
• 1 cup crushed sweet potato chips
• 3/4 cup crispy fried onions (such as French’s)

Instructions

1. Prepare the dressing: place all ingredients in a small bowl. Whisk to combine. Set aside.
2. Place all salad ingredients in a large bowl. Add dressing and toss to combine.
   

Notes

Plan ahead: dressing can be stored in an airtight container in the fridge for up to a week. Salad should be assembled fresh.

Variation: if you don’t have pomegranate seeds, or they aren’t in season, use dried cranberries or dried cherries instead.

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