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...

Orange Balsamic Beet and Quinoa Salad

40 min

Salmon with Grapefruit Quinoa

50 min

Pea, Cherry Tomato and Feta Hummus Wraps

No ratings

Japanese Ramen Noodle Soup

1 h 15 min

Sweet and Sour Cucumber Slices

5 min

Mediterranean Chopped Salad with Roasted Red Pepper Dressing

20 min

Lemon Garlic Chicken

30 min

Chicken Mole Verde

1 h 5 min

Chicken Enchiladas

40 min

Orange Salmon with Broccoli Couscous

35 min

Texas Chili

1 h 10 min

Spicy Szechuan Shrimp and Broccoli

40 min