Rainbow Veggie Salad Recipe

4.5 3 3
Rainbow Veggie Salad Recipe
Rainbow Veggie Salad Recipe photo by Taste of Home
Publisher Photo

Rainbow Veggie Salad Recipe

Read Reviews
4.5 3 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min.

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

Directions

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. Yield: 8 servings.
Originally published as Rainbow Veggie Salad in Taste of Home November 2014, p79

Nutritional Facts

1 cup: 64 calories, 3g fat (1g saturated fat), 0 cholesterol, 232mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. Place cucumber, carrots, tomatoes, olives, celery, sweet peppers, onion, garlic salt and pepper in a large bowl; toss to combine.
  2. Just before serving, add salad greens. Drizzle with dressing and toss gently to combine. Yield: 8 servings.
Originally published as Rainbow Veggie Salad in Taste of Home November 2014, p79

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Reviews forRainbow Veggie Salad

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MY REVIEW
rwippel User ID: 4262008 214072
Reviewed Dec. 5, 2014

"Adding Garlic Salt and Pepper to the Vegetables really sets this salad apart from its counterparts! I will definitely be making my raw vegetables like this in the future!"

MY REVIEW
Orbs User ID: 7287623 200707
Reviewed Nov. 17, 2014

"I served this salad with Gino East Cheese Pizza--Delicious. I used Caesar salad dressing and substituted diced apple for the peppers. I also added almonds and sunflower meats.

Thanks, Liz, for sharing this recipe."

MY REVIEW
toolbarsco User ID: 6725667 189815
Reviewed Nov. 7, 2014

"This recipe should be called "healthy Rainbow Veggie salad." Love all the veggies. It makes me happy when I see the fam enjoying food that's good for them. Dressing was very good as well. Home made salad dressing tastes so much better than store-bought!"

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