A colorful salad brings celebration to any meal. Here, red onion and radishes are marinated in lemon juice to create vivid pinks in two different shades. Add yellow banana peppers and lemon slices, orange carrot, red tomatoes, and salad greens and you've got a pretty little salad. Serve with your favorite dressing or try my Creamy Cilantro Dressing.
Pretty Little Salad
by Beth Short-Rhoads
Serves 6
12 cups mixed greens
3 ripe tomatoes, sliced
1 cucumber, sliced into half moons
1 large carrot, peeled and thinly sliced
1/2 cup pickled banana pepper rings
2 radishes, thinly sliced
1/4 red onion, thinly sliced
2 tablespoons white wine vinegar, divided
3 lemon slices for garnish
First, cover the red onion in boiling water and rest for 10 minutes. Drain, then mix with 1 tablespoon white wine vinegar. Set aside and allow colors to deepen. Mix the radishes with the remaining 1 tablespoon white wine vinegar. Set aside and allow colors to deepen. Drain both the onions and radishes after they've reached the desired intensity of bright pink.
Place your mixed greens in a large bowl and add remaining ingredients by the handful. Don't mix evenly, rather allow things to remain more or less in discrete groupings. This will keep the salad at its most colorful. Garnish with lemon slices.