What a treat this Rainbow Salad is on the eyes and on the palate! It’s satisfying enough to serve this as the main dish or on the side. This version has Roasted Chickpeas on top, which does add protein and a nice crunch. Although it does pair nicely with Oven Roasted Chicken Breast or Pan Seared Salmon if you like to add another protein.
Keys to success with Rainbow Salad
Use pre-washed mixed greens as washing and drying greens can be time consuming. Greens must be completely dry before assembling as wet greens make for a soggy salad, which is a big no no.
Prep earlier in the day if you don’t have time to do a lot of chopping right before meal time.
Listen to music or your favorite podcast to pass the time while chopping! There is a lot of chopping for this recipe, but the process goes quickly and enjoyably with a little background music.
Time Tips for Rainbow Salad
Prep for two days instead of one! If you’re already chopping, you might as well chop up enough for lunch or dinner the next day. If the veggies are fresh, they’ll stay good in the fridge for 2-3 days except for the avocado, that should be sliced and added just before serving. But do not add the dressing until right before eating as that will also make the greens soggy. See our post on 7 Time Saving Cooking Tips for more ways to speed up dinner.
Adjustments for Kids
Instead of tossing the salad together on the kid’s plate, keep each ingredient separate. Separate seems to make it a lot safer for kids to explore and you may be surprised to see all the veggies go first! It’s a fun one for kids to eat with all the colors.
If the mixed greens have not been prewashed, wash and thoroughly wash then dry them with a salad spinner. Set on a kitchen towel to finish drying. The greens should be completely dry before assembling the salad.
Wash the remaining vegetables and set them on a kitchen towel to pat dry.
Cut the tomatoes in half. Slice the cucumber. Chop the bell pepper into large chunks. Shred the carrots or cut into matchstick size pieces. Shred or cut the cabbage to a similar size as the carrots. Cut the cheese into matchstick size pieces.
Slice the avocado right before serving as it will oxidate shortly after cutting.
In a large salad bowl, add the greens to the bottom. Top with the veggies in wedges. Top with the asiago cheese, microgreens and roasted chickpeas.
Prep Time:20 minutes
Category:Salad
Cuisine:Healthy American
Variations
Try swapping out the vegetables, cheese or crunchy topping if you don’t have an ingredient on hand! No need to make a last min grocery run, it’ll add variety to substitute items out. Remember the colors don’t have to be perfect, but fresh ingredients are going to give the best result. Also, if you don’t have time to roast chickpeas you can substitute for a chopped nut, pumpkin seeds, sesame oat bran sticks or other favorite crunchy topping.
To provide the best experience, we use cookies on our site to provide personalized content and analyze our traffic.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Analytics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
