Rainbow Salad with Yogurt Dressing

5 from 5 votes
Total Time 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 462 kcal



  • 1 Clove of garlic
  • 0,5 Chilli pepper
  • 1 bunch Tarragon
  • 2 tbsp Red wine vinegar
  • 3 tbsp Natural yoghurt
  • 6 tbsp Olive oil
  • Salt
  • Pepper

Rainbow salad

  • 1 Zucchini
  • 2 Carrots
  • 1 Fresh beetroot
  • 1 bunch Cress


  • For the dressing, peel the garlic and mix with the chilli, tarragon, 1 pinch of salt and pepper, red wine vinegar, olive oil and yoghurt in a blender to make a sauce. Season well - the dressing can be a tad too salty and sour, so add some seasoning and mix again. Pour into a small jug.
  • Wash and clean the zucchini and carrots. Peel the beets. Roughly grate the vegetables separately in the food processor. Pile on a serving plate so that it looks a bit motley - like a rainbow. Slice the cress over it and put the salad with the dressing on the table, put on at the last moment. Good Appetite 🙂


Serving: 100gCalories: 462kcalCarbohydrates: 1.8gProtein: 1.2gFat: 50.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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