This beautiful salad from Sylvia at Feasting at Home can be prepared with whatever veggies are in season! Instead of arugula, try romaine, kale, spinach or spring greens. For the remaining veggies - pick your own rainbow! Choose between 6-8 raw veggies in a variety of different colours and make it your own.

Recipe by: Sylvia Fountaine,
Serves: serves 2-4
Prep Time: Quick & Easy


a bunch arugula

1 peeled & grated red beets, loose

8-10 halved yellow cherry vine tomatoes

2 peeled & grated carrots, loose

1 cut into matchsticks turnips

1 sliced avocados, fair trade

1 diced english cucumber

1 shredded cup red or green cabbage

1/2 cup soy mayonnaise

1/3 cup regular sour cream, 14% mf

1/3 cup dill

1 1/2 tablespoons pure lemon juice

1 clove minced garlic

1 teaspoon horseradish

To taste salt & pepper

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1. Lay the arugula down on a platter to form a bed for the other veggies (include enough arugula to feed 2-4 people). 

2. Arrange the prepared veggies in separated rows to create a beautiful rainbow.

3. Prepare the dressing by whisking together the mayonnaise, sour cream, chopped dill, lemon juice, garlic, horseradish, and salt & pepper.

4. Serve the salad with the creamy dill salad dressing on the side.