Rainbow Salad Recipe
View original ↗
Feasting at Home · by Tonia | Feasting at Home★ 5.0

Rainbow Salad Recipe

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 5%
CARBS 14G21% OF CAL
5G FIBER3G OTHER5G TOTAL SUGAR
FAT 22G76% OF CAL
1G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant salad with colorful seasonal vegetables, greens, and optional toppings. Can be made ahead and dressed at serving for potlucks and gatherings.

sideamericansaladgluten freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 4-5 ounces mixed greens, red or green leaf lettuces, or arugula, watercress, spring mix, little gems, baby spinach, or butter lettuce (a combination give a wonderful flavor experience!)
  • 1 cup purple cabbage, grated
  • 1/2 cup grated carrots
  • 1/2 cup grated beets (raw!)
  • 1/4 cup radishes or try watermelon radish!, sliced thin
  • 1 cup grape tomatoes, cut in half
  • 1 sweet red bell pepper, chopped in bite sized pieces
  • 1 cup cucumbers, sliced
  • 1/2 cup snow peas, sliced in long strips
  • 1 avocado, cut into chunks
  • 1/2 cup jicama or kohlrabi, cut in thin strips
  • 1/4 cup onions or scallions, sliced very thin
  • 1/2 cup parsley, basil, dill, chives, (a mix of herbs of your choice)
  • 1 cup Microgreens
  • Dilly Ranch Dressing
  • Creamy Pesto Dressing
  • Creamy Hemp Dressing
  • Lightened Up Blue Cheese Dressing
  • Creamy Cilantro Lime Dressing
  • Creamy Cashew Basil Dressing
PREP
30M
SODIUM
395MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.