Winter Rainbow Salad Recipe

A couple weeks ago we had friends come over for a post-holiday, no-stress, get-together.  A couple of us have dietary restrictions, but I knew I wanted to make at least one dish we could all eat.  I’m vegetarian (technically, I think I’m a pescatarian since I eat fish occasionally, but that’s too confusing to explain to others, so I just say I’m vegetarian if anyone asks), one friend can’t have soy, and another friend is gluten, dairy, corn, peanut, and night-shade vegetable (tomatoes, potatoes, eggplant, etc.) free.  I know that sounds like a lot of restrictions, but I’ve cooked for this group before, so I had a few ideas.  I ended up making a delicious salad I saw in a cooking magazine.  This salad is so bright and colorful, I call it the Winter Rainbow Salad. 

Winter Rainbow Salad 

(serves 4-6)

Vegetarian and gluten, dairy, corn, peanut, soy and night-shade vegetable free

Ingredients:

3 ounces (about 3 cups) of salad greens, washed and dried

2 avocados, sliced

3-4 radishes, trimmed and sliced

2-3 Mandarin oranges, peeled and separated

2 tablespoons olive oil

3 tablespoons orange juice

2-3 scallions, thinly sliced

Salt and pepper to taste

Directions:

1.  Place the salad greens in a pretty bowl.

2.  Top with avocados, radishes, and orange slices.

3.  Drizzle with olive oil and orange juice.

4.  Sprinkle the scallions on top and salt and pepper to taste.

Enjoy!

What products did I use from Grocery Outlet?  Salad greens ($4.99), avocados, radishes ($0.50 a bunch), Mandarin oranges ($3.99 a bag), olive oil, and scallions (also $0.50 a bunch).