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Dinner Recipes

Veggie Rainbow Medley

This colorful main meal is lightly tossed in an oil-and-vinegar dressing for the perfect touch of tang.

Serving Size:


Active Time:

20 min.

Total Time:

1½  hrs.


  • 1 lb. golden beets, peeled
  • 8 cups watercress and/or spinach
  • 3 cups shredded red cabbage
  • 1 (15 oz.) can red kidney beans, rinsed
  • 2 red peppers, sliced
  • 3 large carrots, shredded
  • 6 hard-boiled eggs, chopped
  • 1 large cucumber, peeled and sliced
  • 1 cup snow peas
  • 1 cup light oil-and-vinegar dressing


  1. Heat oven to 400ºF. Wrap beets in aluminum foil; seal tightly. Roast 1 hr. or until beets are tender. Let cool; chop.
  2. Place 7 cups watercress and/or spinach leaves on serving platter.
  3. Starting at one end of serving platter, arrange cabbage, beans, peppers, carrots, eggs, cucumbers, snow peas and 1 cup watercress and/or spinach in rows to create rainbow. Serve salad with oil-and-vinegar dressing.

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