Best Rainbow Veggie Salad Recipes

RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

Every salad should be colorful and crunchy like this one with its bright tomatoes, carrots, peppers and sassy spring mix. Toss with your best dressing. -Liz Bellville, Jacksonville, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 English cucumber, cut lengthwise in half and sliced
2 medium carrots, thinly sliced
1 cup each red and yellow cherry tomatoes, halved
3/4 cup pitted ripe olives, halved
1 celery rib, thinly sliced
1/4 cup each chopped sweet yellow, orange and red pepper
1/4 cup thinly sliced red onion
1/8 teaspoon garlic salt
Dash coarsely ground pepper
1 package (5 ounces) spring mix salad greens
2/3 cup Pesto Buttermilk Dressing or reduced-fat buttermilk ranch salad dressing

Steps:

Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine., Just before serving, add salad greens. Drizzle with dressing and toss gently to combine.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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

Ingredients

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

RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1 1/2 cups uncooked rainbow or plain rotini pasta (4 1/2 oz)
2 cups cubed cooked ham (about 3/4 lb)
1 cup thinly sliced carrots (2 medium)
1/2 cup thinly sliced radishes (4 medium)
1/4 cup sliced green onions (4 medium)
1 large cucumber, cut in half lengthwise, sliced
1 tablespoon chopped fresh parsley
3/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g