Best 4 Rainbow Veggie Salad Recipe By Tasty Recipes

**Rainbow Veggie Salad: A Vibrant and Nutritious Symphony of Colors and Flavors**

Indulge in a culinary masterpiece that tantalizes your taste buds and nourishes your body with the Rainbow Veggie Salad. This vibrant and colorful salad is a feast for the eyes and a symphony of flavors, featuring an array of fresh vegetables, each contributing its unique texture and taste. From the crisp crunch of bell peppers and carrots to the earthy sweetness of roasted beets and the tangy bite of red onions, every ingredient harmonizes to create a delectable and wholesome dish. Drizzled with a zesty lemon-tahini dressing, this salad transforms into a refreshing and flavorful experience, perfect for a light lunch, a healthy side dish, or as a colorful addition to your dinner table. Let's embark on a culinary journey as we explore the vibrant flavors and textures of this delightful Rainbow Veggie Salad.

Check out the recipes below so you can choose the best recipe for yourself!

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

HEALTHY EVERYDAY RAINBOW SALAD

Healthy Everyday Rainbow Salad image

Build a beautiful, everyday salad that is not only packed with nutrients but tastes amazing too!

Provided by Deryn Macey

Categories Salad

Time 10m

Yield 1

Number Of Ingredients 19

Ingredients

1 big handfuls of fresh spinach
1 big handful of de-stemmed and finely chopped kale
raw grated beet (about 1 small beet)
1/2 cup finely chopped red cabbage
1/2 cup raw grated carrot (about 1 small carrot)
1/2 cup peeled, chopped and roasted acorn squash
1/2 cup finely chopped, steamed broccoli
1 tbsp raw sunflower seeds
1 tbsp pepitas
1/4 of an avocado, diced
dried kelp flakes
5 tbsp (75 g) tahini
1 tbsp (16 g) white miso paste
1 tbsp soy sauce, coconut aminos or gluten-free tamari
1 tbsp apple cider vinegar
2 tsp maple syrup
3 cloves garlic
pinch of salt
4-6 tbsp water

Steps:

To make the salad dressing, blend all ingredients until smooth. If desired, add more water to adjust consistency. Season with salt and pepper, if desired.
To assemble the salad, add everything to a bowl and top with the dressing.

Nutrition Facts : ServingSize 1, Calories 424 calories, Fat 25 g, Carbohydrate 44 g, Fiber 14 g, Protein 13.5 g

HEARTY ROASTED VEGGIE SALAD RECIPE BY TASTY

Hearty Roasted Veggie Salad Recipe by Tasty image

Here's what you need: beets, olive oil, salt, red onion, carrots, parsnips, sweet potato, pepper, balsamic vinegar, lemon juice, dijon mustard, garlic powder, fresh parsley, mixed greens, walnuts, crumbled feta cheese

Provided by Julie Klink

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

3 beets
1 cup olive oil, divided
1 ½ teaspoons salt, divided
1 red onion, cut into wedges
4 carrots, peeled and chopped
2 parsnips, peeled, chopped
1 sweet potato, peeled, chopped
¾ teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dijon mustard
½ teaspoon garlic powder
3 tablespoons fresh parsley, chopped
6 cups mixed greens
1 cup walnuts, chopped
½ cup crumbled feta cheese

Steps:

Preheat oven to 425˚F (220˚C).
On a cutting board, cut the root end of the beet so it lays flat on the surface. Place the beet on a piece of aluminum foil. Drizzle with 1 tablespoon of olive oil and season with ¼ teaspoon salt. Wrap the foil around the beet and pinch the top of the foil together until the beet is sealed in. Repeat with the other 2 beets.
On a sheet pan, place the onions, carrots, parsnips, and sweet potato.
Drizzle with 3 tablespoons olive oil and season with ½ teaspoon pepper and ½ teaspoon salt. Toss the the vegetables until coated and spread them evenly in the pan.
Create 3 circular spaces for the beets. Place the 3 beets on the pan.
Bake for 1 hour until with vegetables begin to crisp and caramelize.
In a large bowl, add ½ cup (120 ml) of olive oil, balsamic vinegar, lemon juice, Dijon mustard, and garlic powder, and whisk until emulsified. Add the parsley and season with salt and pepper, stirring to combine.
Add the mixed greens, roasted vegetables, and the beets to the bowl with the vinaigrette and toss until evenly incorporated.
Serve with walnuts and feta.
Enjoy!

Nutrition Facts : Calories 935 calories, Carbohydrate 41 grams, Fat 82 grams, Fiber 9 grams, Protein 15 grams, Sugar 19 grams

RAINBOW VEGGIE SALAD RECIPE BY TASTY

Rainbow Veggie Salad Recipe by Tasty image

Here's what you need: large head romain lettuce, cherry tomatoes, carrot, yellow bell pepper, cucumber, red onion, red wine vinegar, honey, dijon mustard, dried oregano, garlic clove, olive oil, salt, pepper

Provided by Joey Firoben

Categories Appetizers

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 large head romain lettuce, chopped
1 cup cherry tomatoes, halved
1 cup carrot, shredded
1 yellow bell pepper, diced
1 cucumber, sliced & halved
½ red onion, diced
3 tablespoons red wine vinegar
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon dried oregano
1 garlic clove, minced
3 tablespoons olive oil
salt, to taste
pepper, to taste

Steps:

On a cutting board, chop head of lettuce.
In a large bowl, combine the romaine lettuce, cherry tomatoes, shredded carrots, yellow bell pepper, cucumber, and diced red onion.
To make the dressing, combine the red wine vinegar, honey, dijon mustard, dried oregano, garlic, salt, and pepper in a medium bowl, and whisk together until the dressing is thick.
Pour the dressing over the salad just before serving.
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 66 grams, Fat 22 grams, Fiber 9 grams, Protein 6 grams, Sugar 48 grams

Tips:

Use fresh and colorful vegetables. The more vibrant the colors, the more appealing your salad will be.
Cut the vegetables into uniform pieces. This will help them cook evenly and look more visually appealing.
Don't overcook the vegetables. You want them to be crisp and tender, not mushy.
Use a light dressing. A heavy dressing will overwhelm the delicate flavors of the vegetables.
Add some herbs or spices for extra flavor. Fresh basil, oregano, rosemary, or thyme are all good choices.
Serve the salad immediately. Freshly made salads are always best.

Conclusion:

Rainbow veggie salad is a delicious and healthy side dish or main course. It's packed with nutrients and antioxidants, and it's a great way to get your daily dose of vegetables. With its vibrant colors and flavors, this salad is sure to be a hit at your next party or potluck. So next time you're looking for a healthy and delicious salad, give this recipe a try. You won't be disappointed!