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Place kale in work bowl and pulse 3 times until chopped. Transfer to serving bowl.
Repeat the above with the purple leaf kale and romaine lettuce.
Place bell peppers in work bowl and pulse 3 times. Add to serving bowl with lettuces.
Repeat the above with cucumber and red cabbage.
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
Toss with a simple salad dressing or your favorite vinaigrette and serve.
Recipe: Rainbow Salad
Serving in this recipe: 4
|Total Fat: 3.5 g||5.3%|
|Saturated Fat: 2 g||9.5%|
|Cholesterol: 11.2 mg||3.7%|
|Sodium: 131.4 mg||5.5%|
|Total Carbs: 14 g||4.9%|
|Dietary Fiber: 3 g||15.2%|
|Sugar: 9 g|
|Protein: 5 g||11.1%|
|Vitamin A: 20.3%||Vitamin C: 157.4%|
|Calcium: 14.2%||Iron: 7.2%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.