Rainbow Chopped Salad

Rainbow chopped salad gets its name from the vibrant colors of the different vegetables used, creating a visually appealing dish.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 16.

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Easy

Rainbow Chopped Salad

Cooking Method: No cooking required Cuisine: International Courses: Gluten free, Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 head Romaine Lettuce
• 1 medium Orange Bell Pepper
• 1 medium Yellow Bell Pepper
• 1 medium Red Bell Pepper
• 2 large Carrot
• 1 medium English Cucumber
• 1 small Red Onion
• 1 cup Cherry Tomatoes
• 1 cup Feta Cheese
• 0.5 cup Kalamata Olives
• 2 tablespoon Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1 teaspoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. Wash and chop the romaine lettuce, bell peppers, carrot, English cucumber, and red onion.
2. Cut the cherry tomatoes in half.
3. In a large bowl, combine the chopped vegetables, cherry tomatoes, feta cheese, and Kalamata olives.
4. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
5. Pour the dressing over the salad and toss well to combine.
6. Let the salad marinate for a few minutes to allow the flavors to develop.
7. Serve the rainbow chopped salad as a refreshing and colorful addition to your meal.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 12g4%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.