Confetti Salad with Ranch Dressing
Bright, colorful, and bursting with fresh flavors, this Confetti Salad with Ranch Dressing is a feast for both the eyes and the palate. Made with crunchy romaine lettuce, a trio of vibrant bell peppers, shredded purple cabbage, juicy cherry tomatoes, and sweet corn, this salad truly lives up to its name, resembling a festive explosion of color. Grated carrots add a touch of natural sweetness, while a drizzle of creamy ranch dressing ties it all together with a deliciously tangy finish. Perfect as a side dish or a light, refreshing main course, this salad is ready in just 20 minutes and offers a delightful mix of textures and flavors. Whether served fresh or chilled to let the flavors meld, it’s a versatile, crowd-pleasing choice ideal for picnics, potlucks, or a quick weeknight dinner.
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Recipe Information
Ingredients
- 2 hearts Romaine lettuce
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 medium Green bell pepper
- 2 large Carrot
- 0.5 head Purple cabbage
- 1 pint Cherry tomatoes
- 1 cup Sweet corn kernels (cooked or canned, drained)
- 0.5 cup Ranch dressing
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry all the vegetables thoroughly.
Chop the romaine lettuce hearts into bite-sized pieces and transfer to a large salad bowl.
Dice the red, yellow, and green bell peppers into small cubes and add them to the bowl.
Peel the carrots and grate them using a box grater or julienne them into thin strips. Add to the salad bowl.
Thinly slice the purple cabbage into shreds and mix it into the other vegetables.
Halve the cherry tomatoes and add them to the bowl, along with the cooked or canned corn kernels.
Season the mixture with salt and black pepper to taste, gently tossing to combine all the ingredients evenly.
Drizzle the ranch dressing over the top and toss the salad gently to coat the vegetables evenly.
Serve immediately as a vibrant side dish or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 47.5 g | 170% | |
| Total Sugars | 63.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 5982 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
