PCC Rainbow Salad

Serves: 6 to 8

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A PCC classic. Make this dish at home or find it fully prepared in the PCC Deli.

Ingredients

Preparation

Soak sunflower seeds in 3 cups of water for 1 hour. Drain well.

Finely chop the parsley and shred the carrot. Peel, seed and dice the cucumber into 1/4-inch pieces. Dice the yellow squash and the bell pepper into 1/4-inch pieces. Briefly soak the red cabbage in cold water to prevent staining. Zest and juice the lemon.

Toss all the vegetables with the garlic, lemon zest, lemon juice, olive oil, salt and pepper.

Each serving: 220 cal, 17g fat (0.5 g sat), 0mg chol, 200mg sodium, 12g carb, 4.5g fiber, 3g protein

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

Learn more about our recipes. View guidelines »

More about: cabbage, cruciferous vegetables, cucumbers, parsley, PCC Deli, raw foods, summer squash

Comments

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Delicious!

I love this salad from the store. Thank you for making the recipe available to use at home!

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