This salad. THIS salad. THIS SALAD! So basically, I was a slacker. Let’s just be open about that right up front. I was all about that whatever is easiest and fastest for dinner mindset for about 3 weeks now. I don’t know why, but I was just totally not in the mood and didn’t have any creativity to come up with anything new. Well, my body and my skin weren’t happy about it at all. I ended up with acne (which has never really been an issue for me – thanks for the good genes parents!), and I also ended up with out of control allergies and my hair was falling out and rough. One thing this girl is proud of is her hair. It’s been super soft my whole life and to feel like it was rough was awful!
So basically, I kicked myself in the butt and got myself out of the rut. I went back to making sure that I ate all the colors of the rainbow. That’s exactly what I did with this salad. I basically included a veggie of as many colors as I possibly could. One thing I was sure to do was to make it a chopped salad so that you get a bunch of different veggies in every bite. I may have gone overboard, but I also included 3 different types of leafy greens. Hey, you can never have too many leafy greens in your life, amiright!?
This salad would go great with some grilled shrimp, salmon, or even some grilled chicken. Unfortunately, my body hasn’t exactly been agreeing with meat the past couple of weeks (hello awful stomach pains!) so I omitted any meat. I love adding some meat to my salads, but since I’m limiting meat to only one meal a day, this one didn’t get any.
This delicious little guy has a honey apple cider vinaigrette, but you can also use regular apple cider vinegar. I just happen to love the honey apple cider vinegar.
This recipe also makes 5 large servings. It makes a total of 10 cups and each serving is 2 generous cups. It holds up really well in the refrigerator so I like to make the full recipe and store it in airtight, glass containers and just scoop out my serving each time. I keep the dressing separate in a jar so that I can just shake it up and add as much as I’d like each time.
This little guy makes a perfect main entree if you served it up with some grilled chicken, salmon, or shrimp. It also makes a wonderful side dish. I would recommend waiting to dress the salad until you’re ready to serve, but since it keeps so well, you can make ahead of time and wait until your event to add the dressing and serve it up!
Without further adieu, I present you with the Rainbow Chopped Salad!Print
- 6 TBSP honey apple vinegar
- 2 TBSP honey
- 1/2 cup extra virgin olive oil
- Salt & Pepper, to taste
- 3 cups baby kale, chopped
- 3 cups baby spinach, chopped
- 2 cups romaine, chopped
- 1 cup purple cabbage, chopped
- 1 cup carrots, chopped
- 2 green onions (green and white parts), chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 cup Craisins
- 4 small radishes, chopped
- 1/2 cup slivered almonds
- Combine vinegar, honey, extra virgin olive oil, and salt & pepper in a jar.
- Shake vigorously to combine (you can also use a bowl and whisk).
- Set aside
- Combine the remaining ingredients in a separate large bowl.
- Toss to combine.
- Drizzle with Honey Apple Vinaigrette and toss.
- Serving Size: 1/5th
- Calories: 493
- Sugar: 35
- Sodium: 108
- Fat: 28
- Saturated Fat: 3
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 53
- Fiber: 9
- Protein: 6
- Cholesterol: 0