Rainbow Salad

Rainbow Salad

4.3 24 rating

Prep. 15 min

Total 30 min

4 portions

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...

Salmon with Grapefruit Quinoa

50 min

Chicken with Roasted Red Pepper and Squash (Diabetes)

55 min

Green Goddess Salad

10 min

Tuna Avocado Bowl

50 min

Shrimp Tacos with Denver Salsa

25 min

Strawberry BBQ Meatballs

45 min

Citrus Salad with Mint Vinaigrette

30 min

Keto Stuffed Acorn Squash

1 h 20 min

Blueberry Rosemary Smash

10 min

Mixed Green Salad with Apple Lime Vinaigrette

15 min

Orange Garlic Chicken with Rice

50 min

Chicken Shawarma Bowl

1 h