Rainbow Salad
Ingredients
The salad
-
1
cup
grated cabbage
-
1
cup
grated carrots
-
1
cup
grated beets (raw)
-
1
cup
radishes
-
1
cup
tomatoes
-
1
cup
shaved asparagus
-
1
cup
bell peppers
-
1
cup
cucumbers
-
1
cup
snow peas
-
1
medium
avocado
-
1
cup
jicama or kohlrabi
-
ΒΌ
cup
onions or scallions
-
1
cup
herbs of your choice
-
1
cup
microgreens
The greens
-
2
cups
arugula
-
2
cups
watercress
-
2
cups
spring mix
-
2
cups
romaine
-
2
cups
baby spinach
-
2
cups
butter lettuce
-
2
cups
leaf lettuces
Instructions
- Prep all the vegetables by grating, chopping, or slicing them.
- Start with a bed of greens on a platter.
- Arrange the prepped veggies in rows over the greens to create a rainbow effect.
- Choose a dressing and whisk it together.
- Serve immediately or refrigerate for up to 8 hours before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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