Rainbow Salad

Name: Rainbow Salad
Yield: 4 servings
Ingredients: 1 Cup Kale; 1 Cup Romaine; 1/2 Bell Pepper; 1/2 Bell Pepper; 2 Persian Cucumber; 1/2 Red Cabbage, fresh; 1/2 Cup Cherry Tomatoes; 1/2 Cup Grapes; 1/2 Cup Mozzarella Cheese

Chop, chop. This fresh and tasty salad is loaded with veggies like kale, bell peppers, cucumbers, cabbage, and more – and comes together super quick. Adding grapes for sweetness and mozzarella for richness propels it from side dish to main meal status.

Ingredients

1 cup Kale – purple leaf kale
1 cup Romaine
¹/₂ Bell Pepper – yellow bell pepper
¹/₂ Bell Pepper – orange bell pepper
2 Persian Cucumber – cut in quarters
¹/₂ Red Cabbage, fresh – cut in quarters
¹/₂ cup Cherry Tomatoes – halved length wise
¹/₂ cup Grapes – halved length wise
¹/₂ cup Mozzarella Cheese – cubed

Directions

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.

See Nutrition Info

Nutritional information

Recipe: Rainbow Salad

Serving in this recipe: 4

Calories: 110
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%