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Vegetarian Rainbow Salad
15min
4 servings
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This vibrant Vegetarian Rainbow Salad celebrates fresh produce in a stunning array of colors that's as nutritious as it is beautiful. Crisp red and yellow bell peppers, sweet cherry tomatoes, crunchy carrots, tender broccoli, and purple cabbage create a feast for the eyes and palate. Dressed with a simple vinaigrette that enhances rather than masks the natural flavors, this colorful salad delivers a variety of textures and a spectrum of vitamins and antioxidants. Perfect as a side dish or light meal, this rainbow of vegetables proves that healthy eating can be both delicious and visually impressive.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
5 g
9 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Red Bell Pepper
Wash, remove seeds and stem, and dice the red bell pepper.
Prepare the Yellow Bell Pepper
Wash, remove seeds and stem, and dice the yellow bell pepper.
Prepare the Cherry Tomatoes
Wash and halve the cherry tomatoes.
Prepare the Carrots
Peel and grate or julienne the carrots.
Prepare the Broccoli
Wash and cut broccoli into small florets.
Prepare the Purple Cabbage
Remove outer leaves, wash, and thinly slice or shred the purple cabbage.
Blanch the Broccoli (Optional)
For slightly softer broccoli, blanch in boiling water for 1 minute, then immediately plunge into ice water. Drain well.
Mince the Garlic
Peel and mince the garlic clove.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper until well combined.
Combine Vegetables
In a large bowl, combine all prepared vegetables.
Dress the Salad
Pour the dressing over the vegetables and toss gently to coat evenly.
Let Flavors Meld
Allow the salad to sit for 5 minutes to let the flavors meld.
Serve
Serve immediately or refrigerate for up to 2 hours before serving.
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