Rainbow Salad

18, Nov, 2012, by Seema

Estimated prepapration time : 20 mins


Spring onion - 1 twig
100 gm Corns
2 Carrots
1/2 red bell pepper
2 tomoatoes of medium size

For Dressing
2 tbsp Granulated Almonds and Walnut
1 tbspn Olive oil (extra virgin)
1/2 tbspn honey
1 tbspn organic Vinegar
1/2 tspn rock salt or as per taste
1/3 tspn black pepper powder


  1. Chop spring onion leaves and bulb finely.
  2. Chop carrots and tomatoes in sizeable chunks.
  3. Mix these vegetables in a bowl then add corns.Toss well
  4. Add salt and black pepper.
  5. Pour dressing and keep tosssing it well.
  6. Refrigerate for 20 mins.
Serve chilled.

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