Rainbow Salad Food

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HEALTHY EVERYDAY RAINBOW SALAD



Healthy Everyday Rainbow Salad image

Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!

Provided by Deryn Macey

Categories     Salad

Time 10m

Yield 1

Number Of Ingredients 19

1 big handfuls of fresh spinach
1 big handful of de-stemmed and finely chopped kale
raw grated beet (about 1 small beet)
1/2 cup finely chopped red cabbage
1/2 cup raw grated carrot (about 1 small carrot)
1/2 cup peeled, chopped and roasted acorn squash
1/2 cup finely chopped, steamed broccoli
1 tbsp raw sunflower seeds
1 tbsp pepitas
1/4 of an avocado, diced
dried kelp flakes
5 tbsp (75 g) tahini
1 tbsp (16 g) white miso paste
1 tbsp soy sauce, coconut aminos or gluten-free tamari
1 tbsp apple cider vinegar
2 tsp maple syrup
3 cloves garlic
pinch of salt
4-6 tbsp water

Steps:

  • To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
  • To assemble the salad, add everything to a bowl and top with the dressing.

Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g

SHREDDED RAINBOW SALAD



Shredded Rainbow Salad image

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe adapted from " Jamie Oliver's Great Britain," by Jamie Oliver, published by Hyperion. Copyright 2012. Reprinted with permission. All rights reserved.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

2 raw medium beets (any color), trimmed, scrubbed, and quartered
1/4 red cabbage, quartered
2 large carrots, scrubbed and trimmed
1/4 white cabbage, quartered
2 pears, stems removed and quartered
1 cup walnut halves, roughly bashed
2 handfuls fresh curly parsley or mint, chopped
1 tablespoon mayonnaise
2 teaspoons mustard
3 tablespoons cider vinegar
6 tablespoons extra-virgin olive oil
Sea salt and ground pepper
Worcestershire sauce
Hot sauce

Steps:

  • Put a coarse grater attachment into a food processor and push ingredients through in the following order (to stop the beets from staining everything): beets, red cabbage, carrots, white cabbage, and pears. (If your food processor is a bit small, do this in batches.) Turn vegetables out onto a platter so you get a pile of rainbow colors. Mix the mayonnaise, mustard, vinegar, and oil, then season with salt, pepper, Worcestershire, and hot sauce. Add walnuts and herbs and toss everything together until you get a big, beautiful plate of dressed vegetables.

RAINBOW SALAD LETTUCE CUPS



Rainbow Salad Lettuce Cups image

The vegetables in these portable salad cups are sturdy, so they won't wilt or waterlog the dressing, diluting the flavor. If you need (or want) to replace any of the vegetables our ingredients list, be sure to choose one that has a similar texture to the ones we included.

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield 12 lettuce cups

Number Of Ingredients 16

2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh tarragon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/2 cup finely chopped yellow bell pepper
1/3 cup thinly sliced snow peas
1/3 cup diced cooked beets
1/3 cup julienned radishes
2 stalks asparagus, trimmed and thinly sliced
1/2 large ripe avocado, diced
1/4 cup packed fresh basil, chopped
2 tablespoons chopped fresh chives, plus more for topping
12 leaves Little Gem lettuce
Toasted sesame seeds, for sprinkling

Steps:

  • Whisk the vinegar, mustard and honey in a medium bowl. Whisk in the tarragon, then whisk in the olive oil. Season the dressing with salt and pepper.
  • Combine the bell pepper, snow peas, beets, radishes and asparagus with 1/4 cup of the dressing; season with salt and pepper. Toss with the avocado, basil and chives.
  • Divide among the lettuce cups. Drizzle with the remaining dressing and sprinkle with sesame seeds and more chives.

RAINBOW FRUIT SALAD



Rainbow Fruit Salad image

Good as a side dish or dessert, this salad made from fresh fruit is narurally low in fat, saturated fat, and sodium and is cholesterol free. The recipe comes from heart health.

Provided by Barb G.

Categories     Dessert

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 large mango, peeled and diced
2 cups fresh blueberries
2 bananas, sliced sliced
2 cups fresh strawberries, halved
2 cups seedless grapes
2 nectarines, unpeeled and sliced
1 kiwi fruit, peeled and sliced
1/3 cup unsweetened orange juice
2 tablespoons lemon juice
1 1/2 tablespoons honey
1/4 teaspoon ground ginger
1 dash nutmeg

Steps:

  • Prepare the fruit.
  • Combine all the ingredients for sauce and mix.
  • Just before serving, pour honey orange sauce over the fruit, serve.

Nutrition Facts : Calories 102.5, Fat 0.5, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 25.9, Fiber 3, Sugar 19.7, Protein 1.4

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

LAYERED RAINBOW SALAD POTS



Layered rainbow salad pots image

Give kids two of their five-a-day and a dose of vitamin C with these colourful rainbow pots of tuna salad, ideal for a lunchbox, or summer picnic

Provided by Lulu Grimes

Categories     Dinner, Lunch, Snack

Time 37m

Number Of Ingredients 8

350g pasta shapes (De Cecco is a good brand that stays nice and firm)
200g green beans , trimmed and chopped into short lengths
160g can tuna in olive oil, drained
4 tbsp mayonnaise
4 tbsp natural yogurt
½ small pack chives , snipped (optional)
200g cherry tomatoes , quartered
1 orange pepper , cut into little cubes 195g can sweetcorn, drained

Steps:

  • Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the mayonnaise and yogurt. Add the chives, if using.
  • Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and sweetcorn. Cover and chill until you're ready to eat.

Nutrition Facts : Calories 697 calories, Fat 30 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.5 milligram of sodium

ALMOST RAINBOW SALAD



Almost Rainbow Salad image

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

Provided by Happy Harry 2

Categories     Berries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1/2 cup fresh strawberries, thin slice
1/2 cup raw carrot, scrubbed and match-stick cut
1/2 cup red bell pepper, match-stick cut
1/2 cup orange bell pepper, match-stick cut
1/2 cup snow peas, ends trimmed, cut in half, long way
2 green onions, medium dice
1/2 cup slivered almonds, toasted
1/4 cup balsamic vinegar (more to taste)
oil
1/4 teaspoon fresh black pepper (to taste)
salt (optional)

Steps:

  • Combine all ingredients, adding oil of choice in amounts you desire. (I like a flavored oil if I decide to use just white vinegar instead of balsamic).
  • Toss and chill.

Nutrition Facts : Calories 131.4, Fat 7.2, SaturatedFat 0.6, Sodium 32.8, Carbohydrate 14.9, Fiber 5.6, Sugar 7.7, Protein 5.3

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