Rainbow Salad:
2 cups each (sliced like coleslaw)
Broccoli, cauliflower, carrots, and red cabbage
Optional: Raisins and Sunflower seeds
Chopping Hint: If you don't have a food processor, you can still make slaw easily. Corsely chop veggies. Place about 2 cups of veggis in a blender at a time. Cover or float the veggies with water. Process on a slow speed, unitl the veggies are chopped to the consitancy you like. Drain.
Toss with Ranch Dressing:
Place all dressing ingredients in a blender and process until smooth:
1 cup mayonnaise
1 cup buttermilk (or 1 cup whole milk and a tablespoon of lemon juice)
1 tablespoon dried parsley (or chopped fresh parsley)
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon onion powder
¼ cup grated parmesan cheese
Chill and Serve
2 cups each (sliced like coleslaw)
Broccoli, cauliflower, carrots, and red cabbage
Optional: Raisins and Sunflower seeds
Chopping Hint: If you don't have a food processor, you can still make slaw easily. Corsely chop veggies. Place about 2 cups of veggis in a blender at a time. Cover or float the veggies with water. Process on a slow speed, unitl the veggies are chopped to the consitancy you like. Drain.
Toss with Ranch Dressing:
Place all dressing ingredients in a blender and process until smooth:
1 cup mayonnaise
1 cup buttermilk (or 1 cup whole milk and a tablespoon of lemon juice)
1 tablespoon dried parsley (or chopped fresh parsley)
1 large clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground pepper
¼ teaspoon onion powder
¼ cup grated parmesan cheese
Chill and Serve
