Rainbow Salad
Brighten up your table with this vibrant and nutritious Rainbow Salad, a feast for both the eyes and the taste buds! This refreshing recipe showcases an array of colorful vegetables, including crisp red and yellow bell peppers, juicy cherry tomatoes, crunchy carrots, fresh spinach, and purple cabbage, perfectly arranged to mimic the hues of a rainbow. Topped with a light homemade lemon-honey vinaigrette, a sprinkle of sunflower seeds adds a delightful crunch to every bite. Ready in just 20 minutes with no cooking required, this healthy and versatile salad is perfect as a standalone meal or a stunning side dish. Packed with nutrients, antioxidants, and bold flavors, this Rainbow Salad not only boosts your health but also makes any mealtime feel like an occasion!
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Recipe Information
Ingredients
- 1 whole Red bell pepper
- 1 cup Cherry tomatoes
- 1 large Carrot
- 1 whole Yellow bell pepper
- 1 whole English cucumber
- 1 cup Purple cabbage
- 2 cups Fresh spinach
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Sunflower seeds
Instructions
Wash and pat dry all vegetables and spinach.
Dice the red bell pepper and yellow bell pepper into bite-sized pieces.
Slice the cherry tomatoes in half.
Peel the carrot and use a julienne peeler or knife to create thin strips.
Cut the English cucumber into thin rounds or half-moons.
Finely chop the purple cabbage to create a shredded texture.
In a large salad bowl, layer the fresh spinach at the bottom. Arrange the diced, sliced, and shredded vegetables in sections to create a rainbow pattern: red bell pepper, cherry tomatoes, carrots, yellow bell pepper, cucumber, and purple cabbage.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
Drizzle the dressing evenly over the salad.
Sprinkle sunflower seeds on top for added crunch.
Gently toss the salad before serving, or serve as-is to preserve the rainbow pattern.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 25.6 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2018 mg | 43% | |
*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.
