5 from 3 votes
Rainbow Salad Bowl with Maple Dijon Dressing
This rainbow salad bowl with maple Dijon dressing makes a colorful main course salad. Or serve it on the side with a simple main course.
Prep Time
30 mins
Total Time
30 mins
Servings:
2
main course salads or 4 side salads
Calories:
123 kcal
Course:
Salad
Cuisine:
International
Ingredients
Rainbow Salad
- 4 cups lettuce washed and dried, or spinach or other leafy greens
- 1 carrot peeled and sliced
- 10 cherry tomato halved
- 1 bell pepper red, orange or yellow, chopped
- 1 cup broccoli lightly steamed, if desired, florets
- ½ cucumber washed and sliced
- ½ cup Blueberry washed and dried
- ½ cup red cabbage chopped
- 2 radish washed and thinly sliced
- ½ cup chickpeas optional, roasted; or canned beans; or cubed chicken
- ½ cup beet optional, roasted, red or orange, peeled and cubed
Maple Dijon Dressing
- ½ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Rainbow Salad
- Prepare all of the salad ingredients and arrange them on a plate or baking sheet if you are planning to arrange them in a pattern in your bowls.
- Place half of the greens in your bowls or on your plates. Arrange the remaining bowl ingredients in a stripe or circular pattern over the greens following the rainbow pattern of red, orange, yellow, green, blue, and purple.
Cup of Yum
Maple Dijon Dressing
- Add all of the maple Dijon dressing ingredients in a jar and shake or whisk vigorously to mix the dressing together.
- Taste and adjust as needed, adding more oil or vinegar, salt and pepper.
- Shake or whisk again immediately prior to serving.
Notes
- Serve this Rainbow Salad Bowl with the optional proteins for a main course salad. The nutritional information for this recipe does not include these added proteins.
- Please see the post text for possible color substitutions for the rainbow salad ingredients.
- The Maple Dijon Vinaigrette has an olive oil to vinegar ratio of 2 to 1. Add a quarter cup of additional olive oil if you prefer a traditional 3 to 1 ratio.
Nutrition Information
Calories
123kcal
(6%)
Carbohydrates
26g
(9%)
Protein
5g
(10%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
372mg
(16%)
Potassium
895mg
(19%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Vitamin A
7146IU
(143%)
Vitamin C
209mg
(232%)
Calcium
85mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 main course salads or 4 side salads
Amount Per Serving
Calories 123
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 372mg | 16% |
| Potassium | 895mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
| Vitamin A | 7146IU | 143% |
| Vitamin C | 209mg | 232% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.