Rainbow Salad Recipe
Ingredients
| Carrots | 2 | |
| Turnip | 1 | |
| Beetroot | 1 | |
| Apples | 2 | |
| Celery stalks | 4 | |
| 1/2 cup vinaigrette made with lemon instead of vinegar | ||
Directions
In the work bowl, using the julienne disc or shredder, cut all the vegetables except the celery.
In the work bowl, using the steel blade, chop the celery.
Combine all vegetables in a salad bowl and pour in the vinaigrette.
Toss well and serve.
In the work bowl, using the steel blade, chop the celery.
Combine all vegetables in a salad bowl and pour in the vinaigrette.
Toss well and serve.
Chef
