Rainbow Salad
A vegetable for every rainbow color (with some license). My kids thought it was a cool idea AND they love it. Original recipe called for corn, which I changed to summer squash to decrease carbohydrates.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 clove garlic minced
- salt and pepper to taste
- 2 tablespoons rice vinegar
- 1/4 cup olive oil
- 1 tablespoon honey
- 1 red pepper diced
- dressing:
- 1 small purple onion diced
- 1 large cucumber peeled and diced
- 3 large carrots peeled and diced
- 1 summer squash diced
- 2 cups purple cabbage chopped
- Carbohydrate 12.4630400007182 g
- Cholesterol 0 mg
- Fat 5.22373225274584 g
- Fiber 2.81893118353138 g
- Protein 2.03695770833561 g
- Saturated Fat 0.739019071192479 g
- Serving Size 1 1 Serving (247g)
- Sodium 40.6580197317035 mg
- Sugar 9.64410881718687 g
- Trans Fat 0.241888677804357 g
- Calories 98 calories
Cut ingredients so they are all about the same size . Combine them in a serving bowl and pour prepared dressing over the salad. Toss and serve!
