I wanted a fresh and light salad that could be eaten during the hot months, with ingredients that are seasonal, tasty and appealing.
<br />This salad was created with a Picnic in mind and follows a few considerations like
<br />withstanding travelling, being in moderate cold (cooler) and ease of serving.
<br />Some greens, like lettuce, wilt quickly so I opted for Chinese Cabbage and arugula. Also, I know mayo is not the best option for health security, so I made a fresh orange/ginger vinaigrette.
<br />I'm offering the Rainbow Salad in 3 options: Garden (vegetarian), Land (with chicken and Bacon and Sea (shrimp), so it accommodates everyone's taste.
<br />Serving it as a salad-in-a-jar is just an idea: it's pretty, it's easy to serve, it's clean and re-usable. Choose wide mouth mason jars, they are easier to eat out off.
<br />Don't forget to pack the forks, napkins, nice music and... enjoy the picnic!

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