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

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