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Rainbow Salad with Lemon Vinaigrette

Rainbow Salad with Lemon Vinaigrette
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Rainbow Salad with Lemon Vinaigrette is a colorful and nutritious dish that brings together vibrant ingredients for a refreshing meal. This salad features a delightful mix of textures and flavors, including crunchy edamame, sweet mango, and hearty chickpeas, all tossed in a zesty lemon vinaigrette. Perfect for lunch, as a side dish at gatherings, or as part of your meal prep, this salad is not only visually appealing but also packed with essential nutrients. Enjoy it as a satisfying main course or alongside grilled chicken or turkey for added protein. With its easy preparation and customization options, the Rainbow Salad is sure to brighten any plate!

Ingredients

Scale
  • 1 cup Quinoa (cooked and cooled)
  • 4 cups shredded Greens
  • 2 cups shredded purple cabbage
  • 1 cup shelled edamame
  • ½ cup blueberry
  • 1 cup chickpea
  • ½ cup dried mango (chopped)
  • 1 cup cherry tomatoes
  • 1 lemon (juice only (about 3 tablespoons juice))
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • Pinch of salt and pepper

Instructions

  1. Prepare the vinaigrette by whisking together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper in a small bowl. Set aside.
  2. Rinse quinoa under cold water and cook it by boiling 3 cups of water. Once boiling, add quinoa, cover, and simmer for 15 minutes. Fluff with a fork once cooked.
  3. While quinoa cooks, shred greens and purple cabbage; thaw edamame if frozen; drain and rinse chickpeas; quarter cherry tomatoes.
  4. In a large mixing bowl, combine shredded greens and quinoa. Layer toppings in rainbow order: purple cabbage, blueberries, edamame, chickpeas, dried mango pieces, and cherry tomatoes.
  5. Drizzle with lemon vinaigrette before serving.

Nutrition

Find it online: https://goldenrecipetime.com/rainbow-salad-with-lemon-vinaigrette/