Rainbow Salad

Updated: Nov 23, 2019


If you’re like me, you love the luscious colors of all the fruits and vegetables at the local farmer’s market, but sometimes it’s difficult to know how to properly bring together all these fresh ingredients onto a proper dish. I made this salad as a testament to all the flavors of the spring harvest, and also to see how much color I could bring into one recipe.


What’s great about this salad is that not all ingredients are necessary. As well, as you make it over many times, you can mix and match what flavors you are desiring. Remember there is no wrong way as long as you like it and you’re getting those balanced nutrients that your body needs!


Ingredients:

½ red bell pepper sliced

½ cup shredded carrots

½ cup sliced mango

½ jalapeño sliced and deseeded

1 cup diced cucumber

3 radishes sliced

½ head of purple cabbage shredded

½ head of green cabbage shredded


Dressing:

4 tsp Olive oil

4 tsp Vinegar

1 tsp Salt

1 tsp Pepper

2 tsp mustard

2tsp honey (for crystalized honey, melt on pan or in microwave)

1 lemon squeezed


Directions:

  1. Mix vegetables in a bowl and toss for even disbursement.

  2. In a mason jar add all the ingredients for dressing and shake, shake, shake. Drizzle over the salad greens.

  3. Toss the greens and dressings.


Meal prep: For multiple meals, mix salad and leave dressing in a separate container. Add per meal. Leaving dressing for more than 2 days may cause sogginess.

©2020,  by Eat-fficient.