Easter Rainbow Salad
250kcal
Ingredients
For the Salad
- 2 cups mixed salad greens such as spinach, arugula, and romaine
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 cup yellow bell pepper diced
- 1 cup carrots shredded or julienned
- 1 cup red cabbage shredded
- 1 cup sweet corn canned or cooked
- 1 cup chickpeas cooked and drained
For the Dressing
- 1/4 cup extra virgin olive oil for richness
- 2 tablespoons apple cider vinegar for acidity
- 1 tablespoon honey for sweetness
- 1 teaspoon Dijon mustard for flavor
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
- 1 clove garlic minced
Method
Prepare the Salad
- In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber, yellow bell pepper, carrots, red cabbage, sweet corn, and chickpeas. Toss gently to mix the ingredients evenly.
- Ensure that the vegetables are fresh and crisp for the best texture and flavor.
Make the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, black pepper, and minced garlic until well combined. This emulsifies the dressing, creating a smooth mixture.
- Taste the dressing and adjust the seasoning if necessary. You can add more honey for sweetness or more vinegar for acidity.
Combine and Serve
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. This ensures that every bite is flavorful.
- Serve immediately, or chill in the refrigerator for up to 30 minutes before serving to allow the flavors to meld.
Nutrition
Serving1servingCalories250kcalCarbohydrates30gProtein8gFat12gSaturated Fat2gPolyunsaturated Fat2gMonounsaturated Fat8gSodium300mgPotassium600mgFiber8gSugar5gVitamin A12000IUVitamin C60mgCalcium50mgIron2mg
Notes
This salad is highly customizable. Feel free to add other colorful vegetables like radishes or beets, or include proteins like grilled chicken or feta cheese for added nutrition.