Description
This beautiful Rainbow Salad is full of colorful seasonal veggies over a bed of greens and can be made ahead and brought to potlucks and gatherings. Serve it with your choice of dressing. Vegan.
Ingredients
Units
For the Salad
- 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
For the dressing– here are our favorites
Instructions
- Create the base of the salad by adding the salad greens in the bottom of a large salad bowl.
- Arrange your prepped veggies in rows over the bed of greens, to create a rainbow! This can be covered tightly and stored in the fridge for a day (leave tomatoes and avocado off until just before serving).
- Serve with your choice of dressing on the side for guests to add as they like. Two choices of dressing is nice- a dairy and non dairy option.
Notes
Make this up to 8 hours ahead and refrigerate. Serve with the dressing on the side.
Nutrition
- Serving Size: 1 cup- without dressing
- Calories: 92
- Sugar: 3.7 g
- Sodium: 51.6 mg
- Fat: 5.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 9.1 g
- Fiber: 3.6 g
- Protein: 2.3 g
- Cholesterol: 3.4 mg