Skip to main content Search
Rainbow Salad

Rainbow Salad
4.4 25 ratings
Prep. 15 min
Total 30 min
4 portions
Sign up for free

Ingredients

  • extra virgin olive oil
    4 oz
  • mixed seeds (pumpkin seeds, sunflower seeds, chopped cashews)
    2 oz
  • carrots in pieces (1 in.)
    10 ½ oz
  • mixed salad greens torn into pieces
    5 ½ oz
  • yellow bell pepper cored, cut into strips
    1
  • cherry tomatoes halved
    5 ½ oz
  • Dijon mustard
    1 oz
  • honey
    1 oz
  • white wine vinegar
    2 oz
  • salt
    ½ tsp
  • fresh ground pepper
    ¼ tsp
  • frozen edamame (ready-to-eat), shelled, thawed
    3 ½ oz
  • red onion thinly sliced, in rings
    1
  • prosciutto (optional)
    4 slices

Difficulty

easy

Nutrition per 1 portion

Sodium 842.7 mg
Protein 12.2 g
Calories 2037.1 kJ / 486.9 kcal
Fat 38.2 g
Fibre 7.1 g
Saturated Fat 5.6 g
Carbohydrates 27.6 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Celebrate Pride Month 10 Recipes
United States

You might also like...

Eggplant and Lentil Salad

4.3(7)

40 min

Salmon with Vegetable Sauce

4.5(11)

25 min

Green Goddess Spelt Pasta

4.0(1)

15 min

Greek Broccoli with Arugula Pesto and Roasted Lemon

3.7(3)

30 min

Chicken with Roasted Red Pepper and Squash (Diabetes)

3.6(5)

55 min

Lemon Ricotta Pasta with Chicken

3.8(30)

35 min

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

4.3(21)

20 min

Spicy Shrimp and Quinoa Bowl

4.7(104)

30 min

Peeler Beet Carpaccio with Burrata

5.0(9)

1 h 25 min

Chicken Tinga

4.2(43)

40 min

Tinga de Pollo

4.5(152)

40 min

Mediterranean Shrimp and Orzo Soup

4.6(90)

1 h 5 min