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

Fiber 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®.

Sign up for free More information

Also featured in

Celebrate Pride Month 10 Recipes
United States

You might also like...

Orange and Cardamom Granola Clusters (Diabetes)

2 h 5min

Minty Vodka Lemonade (Diabetes)

10min

Teriyaki Salmon with Edamame and Cucumber (Diabetes)

50min

Tuna and Avocado Salad with Fermented Onions (with Cutter)

20min

Cauliflower Tacos Al Pastor

1 h 10min

Steamed Cod Over Greens

40min

Vegan Huevos Rancheros

4 h 45min

Zuppa Di Farro e Pancetta

45min

Fragrant Chicken Curry Second Bowl

1 h

Stout Brownies

45min

Tex-Mex Turkey Soup

50min

Avocado Tuna Boats

30min