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Rainbow Salad

Rainbow Salad

With almost nothing to prep, I make this recipe when I don’t have time, but still want to wow my guests. The combination of sweet and savory flavors, plus all kinds of great crunchy textures, really makes this a winner. 


  • ⅓ cup olive oil
  • 14 cup pure maple syrup
  • 3 tablespoons lime juice
  • 1 clove garlic, minced, or 1 cube frozengarlic
  • 112 teaspoons kosher salt
  • pinch cayenne pepper


  • 8 ounces romaine lettuce
  • 4 ounces shredded red cabbage
  • 1 mango, diced
  • 1 avocado, diced
  • 14 cup pomegranate seeds
  • 1 cup lightly crushed sweet potato chips
  • 34 cup crispy fried onions (such as French’s)

Prepare the dressing: Whisk together all dressing ingredients in a small bowl until combined. Set aside. Place all salad ingredients in a large bowl. Add dressing just before serving; toss to combine.

VARIATION: When pomegranates are not in season, use dried cranberries or dried cherries instead.

PLAN AHEAD: Dressing can be stored in an airtight container in the fridge for up to 1 week. Salad should be assembled fresh.

(Originally featured in FamilyTable, Issue 670)

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