The honey mustard dressing on this rainbow salad really makes it stand out! It tastes great and is good for you because it has fresh vegetables, cheese, and a tangy-sweet dressing.
Ingredients: 2 cups mixed greens e.g., lettuce, spinach. 1/2 cup cherry tomatoes, halved. 1/2 cup cucumber, thinly sliced. 1/2 cup red bell pepper, diced. 1/2 cup yellow bell pepper, diced. 1/2 cup orange bell pepper, diced. 1/2 cup purple cabbage, thinly sliced. 1/4 cup red onion, thinly sliced. 1/4 cup carrots, julienned. 1/4 cup corn kernels fresh or frozen. 1/4 cup black olives, sliced. 1/4 cup feta cheese, crumbled. 1/4 cup sunflower seeds. For Honey Mustard Dressing:. 1/4 cup honey. 2 tablespoons Dijon mustard. 2 tablespoons olive oil. 1 tablespoon apple cider vinegar. Salt and pepper to taste.
Instructions: In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, orange bell pepper, purple cabbage, red onion, carrots, corn kernels, black olives, feta cheese, and sunflower seeds. In a separate small bowl, whisk together the honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to make the Honey Mustard Dressing. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly. Serve the Rainbow Salad with Honey Mustard Dressing immediately, and enjoy!
Prep Time: 15 minutes
Cook Time: 0 minutes
Lost Years
