Rainbow Salad

Rainbow Salad

4.4 25 ratings

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...

Show all

Salmon Tartare

10 min

Broccoli Salad with Red Pepper and Pine Nuts

10 min

Orange Balsamic Beet and Quinoa Salad

40 min

Mini Frittatas

No ratings

Ribollita Rosmarino

No ratings

Eggplant and Lentil Salad

40 min

Quick Cheese Soufflés

45 min

Broccoli and Bacon Bites

1 h

Mini Burger Sliders

1 h 50 min

Cajun Shrimp and Grits Waffles

1 h 10 min

Miso Mushroom Toast with Tahini Yogurt

45 min

Chopped Cauliflower Chickpea Salad with Oregano Vinaigrette

20 min

Show all