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Rainbow Salad with Aji Amarillo Vinaigrette
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Course
Main Course
Cuisine
American, Peruvian
Diet
Gluten Free, Vegetarian
Ingredients
Salad
▢
1
cup
red cherry tomatoes
▢
1
cup
shredded carrots
▢
1½
cups
unsweetened canned corn
drained
▢
1
large cucumber
green, sliced
▢
1
cup
celery
sliced
▢
1
cup
purple cabbage
shredded
▢
8
black Olives
pitted
▢
¼
cup
pumpkin seeds
▢
6
ounces
chunks of queso fresco
▢
½
cup
chopped Cilantro
Salad dressing (Aji Amarillo Vinaigrette):
▢
¼
cup
olive oil
▢
1
tablespoon
Aji Amarillo paste
▢
1
teaspoon
mustard
▢
¼
cup
lemon juice
▢
1
teaspoon
salt
Instructions
▢
Add your ingredients to your bowl, each in a strip for a rainbow design.
▢
Mix together your salad dressing ingredients until mixed well.
▢
Add the Aji Amarillo Vinaigrette to your salad. When ready to eat, toss together to fully incorporate the dressing onto the ingredients.
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