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Rainbow Salad
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
1
Place kale in work bowl and pulse 3 times until chopped. Transfer to serving bowl.
2
Repeat the above with the purple leaf kale and romaine lettuce.
3
Place bell peppers in work bowl and pulse 3 times. Add to serving bowl with lettuces.
4
Repeat the above with cucumber and red cabbage.
5
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
6
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% |
* 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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