Rainbow Crunch Salad
This (mostly) raw salad is packed with many vitamins and minerals, such as vitamin c, iron, beta carotene, calcium, and fiber. Bacon and honey offer a sweet and salty combination that pleases kids and adults alike! *NOTE: The vegetables are processed very finely as to appease kids newer to textures and even those younger children without molars to chew chunky, raw vegetables.
1 medium carrot
3 cups raw broccoli
2 c. cauliflower
1/4 c. beets
2 t. yellow onion (can reduce if too strong)
1/4 c. Greek yogurt
1/4 c. mayonnaise
1 T. apple cider vinegar
3 T. honey
6-8 slices cooked bacon, crumbled (about 1/2 c. cooked and crumbled)
1/2 t. salt
1/4 c. raisins (can chop to reduce size in salad)
1. Cook bacon as desired as set aside.
2. In a food processor, combine broccoli, beets, carrots, cauliflower, and onion and process until desired coarseness.
3. In a separate bowl, mix mayonnaise, yogurt, apple cider vinegar, salt and honey. Slowly fold in processed vegetables, crumbled bacon and raisins. Chill and serve.
Believe it or not, this salad, full of beets and broccoli, is gobbled up by the kids! It is similar to a broccoli crunch salad that you can find on the picnic tables come summer. However, it is just a little more kid friendly, in that it is chopped very small.
My kids often reject things because of texture, as opposed to taste. By chopping to a uniform size, it really makes a difference with the kids. The adult like it a little bigger, as the texture is more enjoyable to us grown ups!
Honey and bacon are the perfect mix of sweet and savory, really making for a delicious combo - and not too shabby in the health department!