Best 2 Rainbow Chopped Salad Recipes

**Rainbow Chopped Salad**

Welcome to a culinary adventure where vibrant colors meet delightful flavors in the Rainbow Chopped Salad. This tantalizing dish is a symphony of textures and tastes, featuring a harmonious blend of fresh vegetables, crunchy nuts, tangy dressing, and the delightful addition of hard-boiled eggs and crumbled feta cheese. Immerse yourself in a rainbow of colors and flavors as you explore three variations of this versatile salad: the Classic Rainbow Chopped Salad, the Rainbow Chopped Salad with Quinoa, and the Rainbow Chopped Salad with Chicken. Each variation offers a unique twist on the classic, catering to diverse dietary preferences and taste buds. Get ready to embark on a culinary journey filled with color, flavor, and endless possibilities.

Here are our top 2 tried and tested recipes!

RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

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

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 232mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

From Eating Well -- April 2007 I recommend using Orange-Oregano Dressing (RZ #298618) for the dressing. The fresh oregano and orange in the dressing pairs very nicely with the flavors of the veggies.

Provided by selajash

Categories Peppers

Time 10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrot
1/2 cup diced radish
1 tablespoon minced red onion
1/2 cup your favorite dressing (I recommend Orange-Oregano Dressing RZ# 298618)

Steps:

1. Toss veggies with dressing until coated.
2. Refrigerate until ready to serve.

Nutrition Facts : Calories 33.3, Fat 0.3, SaturatedFat 0.1, Sodium 33.6, Carbohydrate 7.4, Fiber 2, Sugar 3, Protein 1.6

Tips:

Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the flavor of your salad. Choose fresh, crisp vegetables and herbs, and use a good quality extra virgin olive oil and vinegar.
Chop your vegetables evenly: This will help them cook evenly and make your salad more visually appealing.
Don't overcrowd your pan: If you overcrowd your pan, the vegetables will steam instead of roast. Spread them out in a single layer so that they can get nice and crispy.
Roast your vegetables at a high temperature: This will help them caramelize and develop a delicious flavor.
Season your vegetables generously: Don't be afraid to use salt, pepper, and other seasonings to flavor your vegetables. This will help them taste their best.
Add some crunch: Adding some crunchy elements to your salad, such as croutons, nuts, or seeds, will help add texture and interest.
Dress your salad just before serving: This will help prevent the salad from getting soggy.

Conclusion:

Rainbow chopped salad is a delicious and healthy dish that is perfect for any occasion. It is packed with fresh vegetables, roasted chickpeas, avocado, and feta cheese, and it is dressed with a light and tangy vinaigrette. This salad is sure to please everyone at your table, and it is a great way to get your daily dose of fruits and vegetables.