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Rainbow Salad


Recipe Info

  • Servings : 6
  • Prep Time : 10m
  • Ready In : 10m

A delicate and fresh salad that will bring a burst of colour and flavour to your Easter table.


  • 400g mixed lettuce and herb leaves
  • 2 hard boiled eggs, sliced into eighths 
  • 1 red pepper, sliced 
  • 1 yellow pepper, sliced
  • 5 small radishes, cut 3⁄4 of the way down 
  • 1⁄2 cup Kalamata olives
  • 3⁄4 cup extra-virgin olive oil 
  • 1⁄4 cup balsamic vinegar 
  • Salt and freshly ground pepper 


Step 1

Toss all the salad ingredients into a bowl.

Step 2

Combine the olive oil and balsamic in a jam jar or other container with a good-sealing lid. Add a big pinch of salt and a few grinds of black pepper. Screw on the lid and shake vigorously. Drizzle over salad and serve.

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