Description
Chopped Rainbow Salad is a vibrant and nutritious salad loaded with a variety of fresh vegetables and a zesty homemade dressing. It combines crunchy textures and bright colors, making it perfect for meal prep, picnics, or as a refreshing side dish to any meal.
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 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 Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until the mixture is smooth and well combined.
- Combine Salad and Dressing: Pour the dressing over the mixed vegetables.
- Toss Salad: Toss everything well in the bowl until all the vegetables are evenly coated with the dressing.
- Serve or Store: Serve the salad immediately for the freshest taste, or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Notes
- Add chickpeas or grilled chicken to the salad for a more substantial and complete meal.
- If preparing ahead of time, store the dressing separately to keep the salad crisp until ready to serve.
- For extra texture and crunch, sprinkle sunflower seeds over the salad just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
