Rainbow Veggie Salad
Seriously tasting the rainbow with this one!
Ready to up-level your salads? Try adding in more vegetables that run the entire color spectrum! One of the reasons salads feel so hum-drum, get boring quick, and leave a lot to be desired is that you’re likely using the same veggies over & over. Lettuce, tomato, and cucumber combo sound familiar?? We’ve all been there!
Give your plate (and your taste buds) some variety by mixing in a little more color. Did you know that every color comes along with different nutrients? Expanding the color palate of your plate ensures you’re getting alll of the nutritional goodness you need. And don’t skimp on the dressing! Adding a fat allows your body to digest the fat soluble vitamins in those veggies!
Okay, that’s enough science… let’s get to the salad!
Rainbow Veggie Salad
Prep Time: 10 min
Servings: 4
INGREDIENTS
8 c greens of choice (mixed greens, romaine, kale, spinach, etc.)
1 c shredded carrot
2 c grape tomatoes, halved
1 large cucumber, sliced & halved
1 yellow bell pepper, cut into thin strips
1/2 c Pink Pickled Onion (or other pickled onion on hand)
1 can chickpeas, or one batch of Lemon Herb Chickpeas
Dressing of choice, I like to use my Everyday Maple Dijon Dressing
INSTRUCTIONS
Chop all vegetables as described above.
In large bowls (or meal prep containers) add 2 cups each of greens.
Top greens with carrot, tomatoes, bell pepper, pickled onions & chickpeas.
Drizzle dressing of choice & toss when ready to eat!
Enjoy!
Extras:
Add 4 oz. of additional protein such as chicken, salmon, or steak!
Serve with a serving of these Herb Ranch Roasted Potatoes.
xx,
mallory