Food

Rainbow salad recipe

Name: Rainbow salad recipe
Yield: 4

Brighten your day with this fresh and colourful salad, sweet with the goodness of persimmons.

Written by Lyndi Cohen

12 April 2017 •1 min read

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

- 4 cups of baby spinach
- ¼ red cabbage
- 2 sweet persimmons
- 80 g Danish feta, crumbled
- Seeds from ½ pomegranate
Dressing
- ¼ cup of extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 ½ tablespoons sweet chilli sauce
- ½ teaspoon salt

What to do

1. Slice persimmon into thin wedges and thinly slice cabbage.
2. Add to a serving bowl along with spinach leaves.
3. Sprinkle with feta and top with pomegranate seeds.
4. Combine all the dressing ingredients, toss through and enjoy!

: Find more delicious recipes at Persimmons Australia.

Written by Lyndi Cohen

Lyndi Cohen is a Sydney-based Accredited Practising Dietitian, cheekily known as The Nude Nutritionist.

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