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Recipes

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Seven Species Salad (Rainbow Salad)

Posted By :

Brynie Greisman

February 02, 2012

Difficulty Level: Easy
Preparation Time: 15 Minutes

Cooking Time: 60 Minutes
Servings: 6-8

This salad is such a feast for the eyes (and the palate!) that I couldn’t think of a more appropriate name for it. I served it once to seminary girls who don’t “do” (i.e., eat) fish, liver, cholent, and many other foods served, and I was sure they wouldn’t touch it. Well, they finished the whole bowl!

Ingredients

Salad:
2 cups cooked wheat berries or barley or one of each*
¼ cup mixed red and green pepper slices
¼ cup scallions
¼ cup sliced black olives
2 cups (16 oz / 450 grams) frozen corn, partially defrosted

Marinade:
3 Tbsp olive oil3 Tbsp red wine or apple cider vinegar
2 Tbsp tamari or soy sauce2 Tbsp fresh parsley or 1 Tbsp dry
¼ tsp dry mustard or to taste
¼ tsp garlic powder or to taste

Directions

Mix the salad ingredients together in a bowl. Mix the marinade ingredients together and pour over the salad. Serve cold. Decorate with chopped fresh parsley, if desired.

NOTE: I tested this recipe with cooked brown rice instead of the wheat berries and barley, and it was excellent. Loved the texture!

*Both the wheat berries and barley should be soaked overnight and then cooked for approximately 1 hour.

This recipe was featured in Mishpacha Magazine.

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