Rainbow Salad
Chop, chop. This fresh and tasty salad is loaded with veggies like kale, bell peppers, cucumbers, cabbage, and more – and comes together super quick. Adding grapes for sweetness and mozzarella for richness propels it from side dish to main meal status.
Ingredients
- 22g Kale – purple leaf kale
- 47g Romaine Lettuce
- 1/2 Bell Pepper – yellow bell pepper
- 1/2 Bell Pepper – orange bell pepper
- 2 Persian Cucumber – cut in quarters
- 1/2 Red Cabbage, fresh – cut in quarters
- 75g Cherry Tomatoes – halved length wise
- 75g Grapes – halved length wise
- 60g Mozzarella Cheese – cubed
Directions
1
Place kale in work bowl and pulse 3 times until chopped. Transfer to serving bowl.
2
Repeat the above with the purple leaf kale and romaine lettuce.
3
Place bell peppers in work bowl and pulse 3 times. Add to serving bowl with lettuces.
4
Repeat the above with cucumber and red cabbage.
5
Top salad with halved grape tomatoes, green grapes, and cubed mozzarella.
6
Toss with a simple salad dressing or your favourite vinaigrette and serve.
Nutritional information
|
Calories: 110.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
