Rainbow Salad with Lemon Vinaigrette
Indulge in a burst of colors and flavors with this Rainbow Salad with Lemon Vinaigrette. This nutritious dish combines fresh greens, protein-packed chickpeas, and vibrant fruits like mango and blueberries to create a meal that is as visually stunning as it is delicious. Perfect for lunch or as a side at your next gathering, this salad is quick to prepare and keeps well in the fridge for up to four days, making it an excellent choice for meal prep. The tangy lemon vinaigrette beautifully complements the sweetness of the fruits, providing a refreshing twist that will tantalize your taste buds. Enjoy the versatility and freshness of this delightful salad any day of the week!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup cooked quinoa
- 4 cups shredded greens
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- ½ cup blueberries
- 1 cup canned chickpeas (drained and rinsed)
- ½ cup dried mango (chopped)
- 1 cup cherry tomatoes (quartered)
- juice of 1 lemon
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- salt
- pepper
Instructions
- Whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl for the vinaigrette.
- Rinse quinoa in a strainer. Cook in boiling water for about 15 minutes until tender; drain excess water and let steam off heat.
- While quinoa cooks, prepare greens and other ingredients.
- In a large mixing bowl, combine shredded greens and quinoa; layer remaining toppings in a rainbow pattern.
- Drizzle dressing over the salad just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg