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Shredded rainbow salad with yoghurt dressing

Shredded rainbow salad with yoghurt dressing, photographed for Pinch of Mint

By Tom · Updated

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  • Easy

I'm going to start by highlighting that making a salad has no boundaries. It can be warm or cold, contain fruits or vegetables, seeds or nuts, meat or dairy and even eggs. The only limit is your own imagination.

The recipe

Shredded rainbow salad with yoghurt dressing

I'm going to start by highlighting that making a salad has no boundaries.

  • Easy

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

The salad

The dressing

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    For the salad shred up all your ingredients using a knife or a mandolin(take care of your fingers) and I would use a grater for the carrot (2 carrots). Alternatively, you could use a food processor with a slicing attachment to do this job. You can leave the baby spinach (250 g) whole and half the cherry tomatoes (10 tomatoes).

  2. Step 2

    Prepare the pears (2) by cutting them in half and removing the stalks and seeds, you can peel them if you don't like the skin. Slice them thinly using a knife.

  3. Step 3

    Mix all of your shredded and chopped ingredients together in a salad bowl. Squeeze over the lemon juice (1 juice) and season to taste with sea salt and black pepper. Give everything a good mix.

  4. Step 4

    For the dressing place all ingredients into a bowl and mix. If it's too thick try adding a drop of cold water until it reaches the consistency you desire.

  5. Step 5

    Tip - If preparing in advance, squeeze a little lemon juice (1 juice) over the sliced pearto prevent from going brown. If you have any leftover dressing it can be stored in the fridge for up to three days.

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Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.