Description
Chopped Rainbow Salad is a vibrant and nutritious salad brimming with a variety of colorful vegetables and a tangy homemade dressing. This easy-to-make salad offers a crunchy texture and fresh flavors, perfect for meal prepping, picnics, or as a light and refreshing side dish.
Ingredients
Vegetables
- 2 cups romaine lettuce, chopped
- 1 cup purple cabbage, shredded
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 carrot, grated
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup chopped parsley
Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Prepare the vegetables: Place all the chopped romaine lettuce, shredded purple cabbage, diced red and yellow bell peppers, grated carrot, diced cucumber, halved cherry tomatoes, and chopped parsley into a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the mixture is smooth and emulsified.
- Combine salad and dressing: Pour the prepared dressing over the mixed vegetables in the large bowl.
- Toss the salad: Toss all the ingredients thoroughly using salad tongs or two large spoons to ensure every piece is evenly coated with the dressing.
- Serve or store: Serve the salad immediately for the freshest taste, or refrigerate for up to 2 hours to let the flavors meld before serving.
Notes
- Add chickpeas or grilled chicken to make the salad a more substantial and complete meal.
- To maintain freshness when preparing ahead, store the dressing separately and toss it with the salad just before serving.
- For extra crunch and nutrition, sprinkle sunflower seeds on top before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
