I wanted a fresh and light salad that could be eaten during the hot months, with ingredients that are seasonal, tasty and appealing.
This salad was created with a Picnic in mind and follows a few considerations like
withstanding travelling, being in moderate cold (cooler) and ease of serving.
Some greens, like lettuce, wilt quickly so I opted for Chinese Cabbage and arugula. Also, I know mayo is not the best option for health security, so I made a fresh orange/ginger vinaigrette.
I'm offering the Rainbow Salad in 3 options: Garden (vegetarian), Land (with chicken and Bacon and Sea (shrimp), so it accommodates everyone's taste.
Serving it as a salad-in-a-jar is just an idea: it's pretty, it's easy to serve, it's clean and re-usable. Choose wide mouth mason jars, they are easier to eat out off.
Don't forget to pack the forks, napkins, nice music and... enjoy the picnic! —Maria Teresa Jorge
cherry tomatoes sliced in half
shredded raw carrots
stalk of celery thinly sliced
shredded raw beets
cooked sweet corn kernels
2 1/2 cups
thinly cut Chinese cabbage
toasted mixed seeds - sesame, sunflower and shelled pumpkin (vegetarian version)
1 1/2 cups
shredded chicken - grilled or broiled - well done
1 1/2 cups
shrimp - boiled - cooked through and cut in pieces