Rainbow Veggie Salad Recipes

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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

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

CRUNCHY VEGGIE RAINBOW SALAD



Crunchy Veggie Rainbow Salad image

Simple to make but full of vibrant colors and great flavor, this salad which is perfect for a picnic or barbeque.

Provided by Bintu Hardy

Categories     Main

Time 10m

Number Of Ingredients 11

1 cucumber (peeled and deseeded)
3 bell peppers (1 red, 1 orange, and 1 green)
2 carrots
¼ head red cabbage
6 tomatoes (deseeded)
2 cups (40g) arugula (or other salad greens)
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
maple syrup ((optional) to taste)

Steps:

  • Wash and prep veggies.
  • Chop veggies into bite-size pieces and mix together in a large bowl.
  • In a separate bowl, use a fork to combine olive oil, soy sauce, sesame oil, maple syrup, and rice vinegar. Pour over the salad and toss well.
  • Let the salad chill for an hour before serving.

Nutrition Facts : Calories 111 kcal, Carbohydrate 14 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 124 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 4 g, ServingSize 1 serving

RAINBOW VEGGIE SALAD



Rainbow Veggie Salad image

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 30m

Yield 6

Number Of Ingredients 12

1 1/2 cups uncooked rainbow or plain rotini pasta (4 1/2 oz)
2 cups cubed cooked ham (about 3/4 lb)
1 cup thinly sliced carrots (2 medium)
1/2 cup thinly sliced radishes (4 medium)
1/4 cup sliced green onions (4 medium)
1 large cucumber, cut in half lengthwise, sliced
1 tablespoon chopped fresh parsley
3/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  • Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
  • Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g

RAINBOW VEGGIE SALAD RECIPE BY TASTY



Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 14

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

  • On a cutting board, chop head of lettuce.
  • In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
  • To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
  • Pour the dressing over the salad just before serving.
  • Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

SUMMER RAINBOW SALAD



Summer Rainbow Salad image

Delicious medley of fresh fruit and vegetables! All the colors of the rainbow come together to create a wonderful and refreshing taste. Homemade dressing makes it perfect.

Provided by NANSYPANTS

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

3 vine-ripe tomatoes, diced
2 mangos - peeled, seeded, and cubed
2 avocados - peeled, pitted, and cubed
1 orange bell pepper, chopped
1 cup fresh blueberries
1 red onion, chopped
½ bunch cilantro, chopped
¼ cup fresh lime juice
½ cup pineapple juice

Steps:

  • Place the tomato, mango, avocado, bell pepper, blueberries, onion, and cilantro into a large bowl. Pour the lime juice and pineapple juice overtop. Stir gently until evenly combined. Serve immediately for the freshest taste.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 22.5 g, Fat 7.7 g, Fiber 5.8 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 10 mg, Sugar 13.7 g

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