Rainbow Salad

If you’ve ever been invited to a gathering where you have to bring a dish, this is a wonderful and easy salad which will receive many compliments. The colors alone are appetizing.

As long as the colors are bright and fresh, you can substitute any of the ingredients to your liking. This recipe will make one salad, but can easily be adjusted to make more. It’s fun to make and people think it’s a work of art. So make this salad for your next gathering or even for an Easter dinner. Your family will love it.

Rainbow Salad

1 package of mixed greens

1 package of Tyson Grilled & Ready Refrigerated Fully Cooked Fajita Chicken Breast Strips (cut into small diced pieces.)

1 can of garbanzo beans (chickpeas), drained and rinsed

1 cup of cooked pasta mixed with some olive oil and parmesan

1 cup of edamame beans

1 small package of grape tomatoes, cut in half

1 cup of diced fresh mozzarella

1 small red onion, diced

1 cup of chopped pecans

1 tablespoon of butter

1 tablespoon of sugar

1 tablespoon of Dijon mustard

½ lemon, juiced

1 tablespoon of honey

¼ cup of white wine vinegar

½ cup of olive oil

Salt and pepper

1. Place washed greens in the bottom of a large dish or pan. Place pecans in a pan with butter on medium heat and add sugar. Saute until lightly browned, approximately 3 to 5 minutes.

2. Arrange the chicken, garbanzo beans, pasta, edamame, tomatoes, mozzarella, onion and pecans over the greens – each in a straight line.

3. Mix the Dijon mustard, lemon juice, honey and vinegar in a bowl and gradually whisk in the olive oil. Place in a jar or bottle for later.

When you’re ready to serve the salad, you can add the dressing and mix, but most people don’t want to mess it up. You can let your guests serve themselves and add their own dressing.

Stay safe and eat great Canton.