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  • Writer's pictureTina

Foodie Friday: Rainbow Harvest Salad

Welcome to the first Foodie Friday of 2023. It’s hard to believe that 2022 is over. This past year, I have shared with you some of my favorite go-to recipes, family favorites, and those passed down to me from family and friends through the years. To begin Foodie Fridays for the year and look ahead to new beginnings, I will share with you a recipe I look forward to trying rather than one I have used in the past.

At heart, I am a collector. I have been a collector since I was a child. I’ve collected porcelain dolls, Robert Raikes teddy bears, antique cobalt blue animals on a nest, teapots, and antique butter molds and churns. I also collect cookbooks, mostly old Pennsylvania Grange Cookbooks. But I collect new recipes as well. I have an old Tinkerbell folder that Jordan used in preschool, and that is where I keep my collection of new recipes I want to try, as well as the tried and true recipes I use regularly. I say I will organize my recipes in a three-ring binder, but each year, I continue to use the old Tinkerbell folder and relish the organized chaos I have created. Perhaps 2023 will be the year I organize my recipes.

I hope to incorporate more vegetables into our diet in the upcoming year. Creating meatless meals in this household is considered a cardinal sin. Between my meat and potatoes-loving bibbed wonder buns and my uber-picky bean, making something without beef, hamburger, or steak is challenging. Eric considers poultry “feathered vegetables.” My bean will eat beans, beets, and potatoes, but any other vegetable gets pushed around her plate, making it look like she has nibbled at it rather than actually consuming it. It’s a difficult life I lead cooking for these two. Sigh.

Personally, I like root vegetables. Give me carrots, beets, parsnips, or turnips, and I am a happy cook. I also like cabbage, broccoli, and Brussels sprouts. If I’m going to eat a salad, it is going to be packed with super greens like spinach or kale. I don’t want to waste my time with iceberg lettuce which has no nutritional value. And corn, don’t get me started on corn. The Bean likes corn, but again, I can’t be bothered with something that has such little nutritional value. However, nothing tastes more delicious than fresh sweet corn on the cob in summer. Yum. Anyhow, I digress.

The recipe I look forward to trying is a winter vegetable salad called Rainbow Harvest Salad. I saw this recipe on GMA, and it looks healthfully delicious after weeks of beef and cookies.


For the Salad:

½ red cabbage, finely sliced

4 beets, scrubbed well and thinly sliced into rounds

3 carrots, peeled into ribbons with a vegetable peeler

2 apples, cored and quartered, and finely sliced

4 small radishes, thinly sliced

1 bunch of Italian parsley, chopped

1 pomegranate, seeded (optional)

1 cup of roasted hazelnuts

For the Anchovy Dressing:

3/4 cup extra virgin olive oil

4 anchovy fillets

1/4 cup lemon juice - juice of about 2 small lemons

1 tbsp honey

1 tsp Dijon mustard

1 clove garlic

1/2 tsp salt


Mix all the salad ingredients in a large bowl.

Blitz all the dressing ingredients in a blender or a food processor until smooth.

Dress the salad well and serve. This salad does particularly well if dressed in advance and is even good the next day! Dress for at least 30 mins before eating. Pile the salad high onto a flat plate and serve.

I look forward to trying this recipe, even the anchovy dressing. After all, anchovies are packed with nutrition. I will definitely withhold the information about anchovies being part of the dressing. That will be enough for my bean to turn up her nose before she even tries it. This recipe looks so bright and happy; I look forward to trying it. On this first Friday of 2023, stay safe, be smart, try something new in the new year, and keep washing your hands.

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