Rainbow Salad
User Reviews
5
Rainbow Salad
Description
The Rainbow Salad combines a base of baby spinach with vibrant purple cabbage, halved cherry tomatoes, shredded carrots, yellow bell pepper slices, diced cucumber, and thinly sliced red onion for a diverse mix of colors and textures. Fresh parsley garnish adds a subtle herbal note. The dressing brings together several types of vinegar, lemon juice, a sweetener like maple syrup, olive oil optional, and seasoning for a balanced taste that enhances the vegetables' freshness.
Vegetables are arranged in sections for visual appeal and drizzled with the dressing before serving chilled. Optional additions like avocado and crushed red pepper add creaminess and gentle heat, respectively. It is a crisp, light salad with a range of textures from tender spinach to crunchy cabbage and bell pepper.
Variations include adding edamame, tofu bites, or quinoa for protein and swapping bell pepper colors or adding corn to increase color diversity. Preparation tips suggest soaking red onion in ice water to mellow sharpness and preparing the dressing first so flavors meld well.
Kitchen tools like mandolines or food processors can speed up preparation for this chopped salad, making it a practical side dish option.
Ingredients
For the dressing:
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil optional
- 1 tablespoon maple syrup or agave
- salt to taste
- black pepper to taste
For the salad:
- 3 cups baby spinach
- 1 cup purple cabbage shredded
- 1 cup cherry tomatoes halved
- 2 carrot shredded or julienne
- 1 bell pepper sliced, yellow
- 1 cup cucumber diced
- ¼ cup red onion thinly sliced
- ¼ cup parsley for garnish, minced
- avocado sliced (optional
- crushed red pepper optional
Instructions
- In a small bowl, combine the lemon juice, apple cider, balsamic vinegar, oil, sweetener of choice, water, salt, and pepper. Mix well and set aside.
- To assemble the salad, place spinach on a large bowl or salad plate. Then top with veggies, each in a section of the plate.
- Drizzle some dressing and garnish with parsley, basil, avocado slices, and a sprinkle of crushed red pepper.
- Serve cold.
Notes
- Add protein like edamame, Sweet & Salty Tofu Bites, or quinoa to make the salad more filling.
- Swap yellow bell pepper for orange or add corn kernels to increase color variety.
- Use ripe, in-season produce for best freshness and flavor.
- Soak sliced red onion in ice water for 10 minutes to reduce sharpness before adding to the salad.
- Prepare the dressing ahead of time to allow flavors to meld together before assembling the salad.
- Use kitchen tools like mandolines or food processors to speed up chopping and shredding.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 130mg | 5% |
| Potassium | 1067mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 16074IU | 321% |
| Vitamin C | 189mg | 210% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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