Description
A vibrant and refreshing Rainbow Veggie Salad packed with a variety of colorful vegetables and a zesty dressing.
Ingredients
Scale
- 2 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (any color), diced
- 1 cup shredded carrots
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, cherry tomatoes, cucumber, bell peppers, shredded carrots, corn, avocado, and red onion. Toss gently to mix the ingredients evenly.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to coat all the vegetables.
- If using, sprinkle the feta cheese on top before serving.
- Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Notes
- For added protein, consider adding grilled chicken, chickpeas, or beans.
- Customize the salad by adding seasonal vegetables or your favorite nuts and seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 5mg