A rainbow salad is a party on a plate! The fresh flavours contrast deliciously with the buttery taste of the Manchego cheese. Here’s how I make it for lunch or dinner.
Donna’s Rainbow Salad with Manchego
Ingredients:
70g Manchego cheese
120g vegetables including Celery, Carrot, Pepper, Spring Onion
Ginger
Apple Cider Vinegar
Lemon
Zest and Zing Garlic Chill
Apple Cider Vinegar
Lemon
Zest and Zing Garlic Chill
Mint leaves
Method:
Finely chop and grate vegetables
Finely chop and grate vegetables
Slice Manchego
Dressing:
Grate a small piece of ginger
Add a splash of apple cider vinegar
Add a squeeze of lemon
Add in a sprinkle of Zest and Zing Garlic chill
Finely chop the mint to add in
Dressing:
Grate a small piece of ginger
Add a splash of apple cider vinegar
Add a squeeze of lemon
Add in a sprinkle of Zest and Zing Garlic chill
Finely chop the mint to add in
Serving:
Add a few teaspoons of dressing over your vegetables
Serve with slices of Manchego on the side
I follow Petronella’s The Human Being Diet plan so if you’re interested, you should read the book first which you can buy here.
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Shop Donna’s kitchen equipment, food and supplements here (AD/affiliate link).