Skip to main content Search
Rainbow Salad

Rainbow Salad
4.3 24 rating
Prep. 15 min
Total 30 min
4 portions
Sign up for free

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
Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Celebrate Pride Month 10 Recipes
United States

You might also like...

Tex-Mex Bowl

4.7(23)

50 min

Carrot Cake Overnight Oats (Diabetes)

3.1(8)

8 h

Tuna and Avocado Salad with Fermented Onions (with Cutter)

5.0(5)

20 min

Potato Curry Soup

4.1(33)

35 min

Spanish Rice

4.3(29)

35 min

Tagliatelle with Pea Pesto and Poached Eggs

4.6(12)

45 min

Buddha Bowl with Chicken (TM6)

4.3(10)

1 h

Fish and Chips

4.0(28)

30 min

Nectarine and Cherry Panzanella Salad

5.0(8)

25 min

Chickpea Ratatouille

4.0(31)

1 h

Avocado Tuna Salad

4.4(77)

5 min

Parmesan Rind Marinara

5.0(4)

1 h 15 min