Rainbow Salad

Name: Rainbow Salad
Yield: 10
Ingredients: 3/4 cup of olive oil; 3/4 cup of lemon juice; 1/2 cup of vinegar; 1/2 cup of chopped fresh parsley; 2 tablespoons of freshly squeezed lime juice; 1 minced garlic clove; 2 tablespoons of dried oregano; salt and pepper to taste; 3 large cooked potatoes, peeled and thinly sliced; 750g of cooked carrots, sliced; 750g of cooked green beans, sliced; 3 cooked beets, peeled and thinly sliced; lettuce leaves

1
3/4 cup of olive oil
2
3/4 cup of lemon juice
3
1/2 cup of vinegar
4
1/2 cup of chopped fresh parsley
5
2 tablespoons of freshly squeezed lime juice
6
1 minced garlic clove
7
2 tablespoons of dried oregano
8
salt and pepper to taste
9
3 large cooked potatoes, peeled and thinly sliced
10
750g of cooked carrots, sliced
11
750g of cooked green beans, sliced
12
3 cooked beets, peeled and thinly sliced
13
lettuce leaves

Ingredients

1
3/4 cup of olive oil
2
3/4 cup of lemon juice
3
1/2 cup of vinegar
4
1/2 cup of chopped fresh parsley
5
2 tablespoons of freshly squeezed lime juice
6
1 minced garlic clove
7
2 tablespoons of dried oregano
8
salt and pepper to taste
9
3 large cooked potatoes, peeled and thinly sliced
10
750g of cooked carrots, sliced
11
750g of cooked green beans, sliced
12
3 cooked beets, peeled and thinly sliced
13
lettuce leaves

Directions

1
Mix the olive oil, lemon juice, vinegar, parsley, lime juice, garlic, oregano, salt, and pepper
2
Place each legume in a separate bowl
3
Divide the dressing among the bowls and mix carefully
4
Cover and let it rest at room temperature for 3 hours or overnight in the refrigerator
5
To serve, line a platter with lettuce leaves and arrange the legumes decoratively
6
Serves 10 people.