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There’s no lettuce in this salad, but plenty of color!
It was created by Fogo de Chão, a Brazilian churrascaria (steakhouse) with locations in the U.S. and Brazil.
The chefs have combined three bright colors tossed in a light vinaigrette. It’s easy to do the same at home.
For the green: sugar snap peas (whole pods) and shelled English peas (a.k.a. green peas, garden peas).
For the putplr: shredded red cabbage; you can also red onion to taste.
For the red: halved cherry tomatoes; you can substitute or add red bell peppers.
You can add additional seasonings as you wish—anything from fresh herbs to toasted sesame seeds.
Put spring colors in your salad bowl. Photo courtesy Fogo de Chão.
Serve it as a side with your favorite main. It will set off conventional proteins—typically shades of beige and brown—nicely.
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