ROCKIN’ RAINBOW SALAD
Nutrition events are an integral part of what we do at SNP.
While the events may differ, the goal is always the same: bring exposure and awareness to delicious vegetables and get our students to TRY them.
In years past, in addition to our Alphabet Produce Train, we’ve brought SNP’s Epic Green Smoothie and Epic Green Hummus to students throughout Southern California.
This year, we’ve delveloped and tested several contenders and landed on one we thing is pretty spectacular.
Enter SNP’s Rockin’ Rainbow Salad…
The mix of colorful jewel tones inspired the name and it may be my favorite salad to come from the kitchen yet. So, what is it?
We combine protein and fiber rich edamame with seasonal pomegranate arils (seeds) and mandarin oranges for a sweet and savory mix of varying textures. The Rockin’ Rainbow Salad is tossed in a delicious Cirtrus Vinaigrette, getting a nice tang from the orange and lemon juices and zest and some freshness from mint.
The Rockin’ Rainbow Salad has already started making its way across campuses. Keep an eye out for this colorful, nutritious and really tasty salad. I’ll be on campus armed with a cornucopia of pomegranates, lemons and oranges and as always (when not in my conductor overalls) wearing my Eat More Greens t-shirt! Come say hi and sample my new favorite. If you can’t wait for me, I get it, here’s the recipe!
SNP’s Rockin’ Rainbow Salad
2 cups edamame
1 cup pomegranate arils (seeds)
1 cup Mandarin orange sections
Honey Citrus Vinaigrette (adapted from SNP’s cookbook A Chef Walks Into a Cafeteria...)
4 Tbsp. olive oil
2 Tbsp. honey
2 Tbsp. orange juice
1 Tbsp. lemon juice
1 Tbsp. white vinegar
1 tsp. lemon zest
1/2 tsp. salt
1/2 tsp. Dijon mustard
1 tsp. chopped mint
Prepare edamame according to directions. Combine salad ingredients in a bowl and set aside. In a blender, add all vinaigrette ingredients EXCEPT OIL and blend well. With blender on low, slowly drizzle in oil until dressing is thoroughly combined. Pour dressing over salad and toss well to coat.
Makes 4, 1 cup servings.