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Rainbow Salad
Made with a rainbow of ingredients and coated in a sweet and zesty dressing, this vibrant salad is guaranteed to brighten up your day!
Ingredients
- 1 cup Olive Oil
- 1/4 cup Vinegar, apple cider
- 2 Garlic, clove
- 2 tbsp Lemon Juice
- 1 1/2 tsp Sea Salt
- 1 tbsp Honey
- 1 cup Kale – packed
- 1 cup Kale – purple leaf, packed
- 1 cup Romaine – packed
- 1/2 Bell Pepper – yellow
- 1/2 Bell Pepper – orange
- 2 Persian Cucumber – cut in quarters
- 1/2 Red Cabbage, fresh – cut in quarters
- 1/2 cup Cherry Tomatoes – or grape tomatoes, halved lengthwise
- 1/2 cup Mozzarella Cheese – cubed
Directions
1
To prepare the ingredients for the salad bowl, place the green kale in the work bowl and pulse 3 times until chopped. Transfer to a serving bowl.
2
Repeat the above with the purple leaf kale and romaine lettuce.
3
Place bell peppers in the work bowl and pulse 3 times. Add to the serving bowl with the kale and lettuce.
4
Repeat the above with cucumber and red cabbage.
5
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
6
Top with the dressing.
7
To make the dressing, add the olive oil, vinegar, garlic, lemon juice, salt, and honey to the work bowl and run for 20-25 seconds.
See Nutrition Info
Nutritional information
Recipe: Rainbow Salad
Serving in this recipe: 2
| Calories: 1 | |
| Total Fat: 120 g | 183.1% |
| Saturated Fat: 20 g | 96.4% |
| Cholesterol: 22.3 mg | 7.4% |
| Sodium: 2 mg | 85% |
| Total Carbs: 37 g | 12.5% |
| Dietary Fiber: 8 g | 32.9% |
| Sugar: 23 g | |
| Protein: 11 g | 22.6% |
| Vitamin A: 48.1% | Vitamin C: 340.5% |
| Calcium: 32.8% | Iron: 20.5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Can be made with
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