Rainbow Salad with Lemon Vinaigrette
Brighten your day with our vibrant Rainbow Salad with Lemon Vinaigrette, a delightful dish bursting with color and flavor. This salad is not only visually stunning but also packed with nutrients, making it an ideal choice for lunch, dinner, or a refreshing side at picnics. The blend of crunchy vegetables, tender quinoa, and the sweetness of dried mango harmonizes beautifully with the tangy lemon vinaigrette. Plus, it’s quick to prepare and easy to customize based on your favorite ingredients. Perfect for meal prep, this salad can be made ahead and enjoyed throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 1 cup cooked quinoa
- 4 cups shredded greens (e.g., spinach, kale)
- 2 cups shredded purple cabbage
- 1 cup shelled edamame
- ½ cup blueberries
- 1 cup chickpeas (cooked)
- ½ cup chopped dried mango
- 1 cup cherry tomatoes (halved)
- Juice of 1 lemon (about 3 tbsp)
- 1 tbsp honey or agave syrup
- 1 tsp Dijon mustard
- ½ cup olive oil
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk together lemon juice, honey, Dijon mustard, olive oil, salt, and pepper. Set aside.
- Rinse quinoa under cold water and cook in boiling water for about 15 minutes until tender. Fluff with a fork and let cool.
- While quinoa cooks, shred greens and cabbage; prepare edamame and rinse chickpeas.
- In a large bowl, layer shredded greens and quinoa. Top with cabbage, blueberries, edamame, chickpeas, dried mango, and cherry tomatoes in a rainbow pattern.
- Drizzle with lemon vinaigrette before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 12g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg