Rainbow Salad

Rainbow Salad

4.4 25 ratings

Prep. 15min

Total 30min

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...

Green Bean and Radicchio Salad with Chèvre

40min

Spring Greens and Grapefruit Salad

30min

Rainbow Bowl

1 h 15min

Kale Quinoa Green Goddess Salad (Bill Yosses)

1 h 20min

Prosciutto and Sun-Dried Tomato Muffins

50min

Golden Oatmeal

10min

Light and Fresh Beet Pasta

20min

Nectarine and Cherry Panzanella Salad

25min

Peruvian Steak Bowl with Aji Verde

1 h

Green Shakshuka

40min

Kamut Salad with Spicy Lemon Vinaigrette

9 h 25min

Raspberry Vinaigrette

10min