Rainbow Easter Salad Recipe 475

RAINBOW PASTA SALAD

Rainbow Pasta Salad image

Make and share this Rainbow Pasta Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package tri-color spiral pasta
2 cups broccoli florets
1 cup chopped carrot
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/4 cup chopped onion
1 (15 ounce) can whole kernel corn, drained
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (8 ounce) bottle Italian salad dressing

Steps:

Cook the pasta according to package directions; drain and rinse in cold water.
Place in a large bowl; add remaining ingredients and toss to coat; taste and adjust with salt and pepper.
Cover and refrigerate for 2 hours or overnight.

Nutrition Facts : Calories 244.1, Fat 6.4, SaturatedFat 1, Sodium 458.5, Carbohydrate 41.2, Fiber 3.2, Sugar 4.1, Protein 7.1

RAINBOW EASTER SALAD RECIPE - (4.7/5)

Rainbow Easter Salad Recipe - (4.7/5) image

Provided by everythingofcooking

Number Of Ingredients 7

Ingredients

1 small beetroot
1 small carrot
1/2 sweet pomegranate
2 oz (50g) salami
2 oz (50g) salty peanuts
1/2 McDonald's small French fries
5 tablespoons mayonnaise

Steps:

Cut the beetroot, carrot and salami into thin sticks. Peel the pomegranate. Prepare a large flat plate. Place the ingredients around the plate in the following order: beetroot, peanuts, pomegranate, French fries, carrot, salami (see the picture). Pour the mayonnaise in the middle. Mix the rainbow Easter salad right before serving.

RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 English cucumber, cut lengthwise in half and sliced
2 medium carrots, thinly sliced
1 cup each red and yellow cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1 celery rib, thinly sliced
1/4 cup each chopped sweet yellow, orange and red pepper
1/4 cup thinly sliced red onion
1/8 teaspoon garlic salt
Dash coarsely ground pepper
1 package (5 ounces) spring mix salad greens
2/3 cup Pesto Buttermilk Dressing or reduced-fat buttermilk ranch salad dressing

Steps:

Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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