Summer 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

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

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

SUMMER RAINBOW SALAD (VEGAN AND GLUTEN FREE)



Summer Rainbow Salad (Vegan and Gluten Free) image

Make and share this Summer Rainbow Salad (Vegan and Gluten Free) recipe from Food.com.

Provided by Organically B.

Categories     Vegan

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

1/2 cup cherry tomatoes, diced
1/4 cup corn
1 whole cucumber, sliced
1 -2 whole radish, sliced
1 cup carrot, shredded
1 whole avocado, sliced
1 cup kidney bean
3 -5 cups spring greens
1 cup red cabbage, shredded
1 sweet potato

Steps:

  • Wash, shred, slice all ingredients.
  • In a bowling bowl, mix all ingredients together.

Nutrition Facts : Calories 408.8, Fat 16.3, SaturatedFat 2.5, Sodium 481.2, Carbohydrate 59.8, Fiber 19.7, Sugar 14.5, Protein 12.8

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Category Lunch
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Total Time 1 hr 45 mins
  • Roast the Beets. Skip this step if using pre-cooked beets.1. Preheat the oven to 425°F/218°C.2. Prep the beets. Trim off the greens and most of the stalks. Do not trim the beet tails (it results in less juicy beets). Wash and scrub the beets clean.3. Lightly rub the beets in olive oil. Place the beets in an ovenproof casserole-style or baking dish and cover. Roast for 45-90 minutes, depending on the size of your beets, or until fork-tender. Medium-sized beets usually take 1 hour.4. When beets are cool enough to touch, run them under cool water and peel off the skins. Store in an airtight container in the fridge for up to 5 days.
  • Cook the Farro. Bring 2 ½ cups (600 mL) of water to a boil and season well with salt. Once boiling, add the farro and any seasonings of choice (black pepper, garlic cloves, bay leaf). Reduce the heat to a simmer and cook until al dente – tender yet chewy (15-20 minutes for pearled farro; 20-30 minutes for semi-pearled farro). Drain in a sieve. If you have the time, spread the farro out on a pan to dry.
  • Slice the Fennel: Chop off the fennel stalks off and reserve the fennel fronds. Slice the fennel bulbs in half, lengthwise, through the core. Then slice each half lengthwise again. Using a mandoline or a very sharp knife, very thinly slice the fennel crosswise.
  • Toast the Walnuts: Heat a skillet over medium heat. Add walnuts in a single layer, stir frequently, until browned and fragrant, about 5 minutes.


30 SUMMER SALAD RECIPES YOU NEED TO TRY - EAT THIS NOT THAT

From eatthis.com
5/5 (1)
Estimated Reading Time 8 mins
Author April Benshosan
Published 2020-06-03
  • Spicy Grilled Calamari Salad. Is there anything better than sitting outside and enjoying some fresh calamari? What about a salad topped with that delicious seafood?
  • Asparagus Salad with a Fried Egg and Prosciutto. Salads aren't just for lettuce! This "salad" features asparagus and prosciutto, combined in the most delicious way.
  • Mexican Quinoa and Chicken Salad. Put that summer corn to good use in this flavorful Mexican recipe! It will be easier (and more delicious!) than ever to incorporate quinoa into your meals with this easy summer salad.
  • Grilled Chicken and Avocado Salad. Is it just us, or do avocados taste better in summer? The fruit adds an extra dose of fat to this summer salad to keep you full long after you enjoy it.
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  • Summer Barbecue Salad. Barbecuing is the cornerstone of long summer days, so why not pair your meats with a sizzling salad? This recipe combines caramelized carrots, succulent strawberries, tamari-roasted seeds, and corn on the cob for a truly finger-licking side dish.
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RAINBOW SALAD - SPICY CARIBBEAN RAINBOW SALAD RECIPE
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  • The only thing to cook here is the plantain! Peel the plantain and chop it into chunks. Heat the skillet over medium heat and add the butter. Add the plantain and cook for 5 to 6 minutes, until it becomes golden brown. Remove it from the heat.
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