Best 4 Rainbow Chopped Salad Recipes

Are you looking for a delicious and healthy salad recipe that's packed with vibrant colors and flavors? Look no further than the rainbow chopped salad! This refreshing and nutritious dish is made with an array of fresh vegetables, fruits, and nuts, all tossed in a light and tangy dressing. It's a perfect side dish for any meal or can be enjoyed as a main course for a light and healthy lunch or dinner. With its colorful presentation and variety of textures and flavors, the rainbow chopped salad is sure to be a hit with everyone who tries it. So grab your chopping board and get ready to create this culinary masterpiece!

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

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

Provided by Myra Goodman

Categories Salad Fruit Leafy Green Nut Vegetable Appetizer Vegetarian High Fiber Dinner Salad Dressing Vinegar Apple Tropical Fruit Mango Fall Winter Asian Pear Hazelnut Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 14

Ingredients

Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil
Salad:
6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup pomegranate seeds
1/2 cup crumbled blue cheese (optional)

Steps:

Dressing:
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

Discover a Rainbow Chopped Salad with almost all the colors of ROYGBIV. This colorful Rainbow Chopped Salad is perfect for a dinner entrée or for your next luncheon.

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 10

Ingredients

8 cups chopped romaine lettuce
1 avocado, chopped
2 Tbsp. lime juice
8 slices cooked OSCAR MAYER Bacon, crumbled
1 cup frozen corn, thawed
1 cup rinsed canned no-salt-added black beans
2 cups cherry tomatoes, quartered
1 lb. boneless skinless chicken breasts, cooked, cut into 1/2-inch pieces
1/2 cup slivered red onions
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Place lettuce in large bowl.
Toss avocados with lime juice. Arrange, along with all remaining ingredients except dressing, in rows over lettuce.
Drizzle with dressing just before serving.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 15 g, Fiber 5 g, Sugar 2 g, Protein 16 g

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

From Eating Well -- April 2007 I recommend using Orange-Oregano Dressing (RZ #298618) for the dressing. The fresh oregano and orange in the dressing pairs very nicely with the flavors of the veggies.

Provided by selajash

Categories Peppers

Time 10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrot
1/2 cup diced radish
1 tablespoon minced red onion
1/2 cup your favorite dressing (I recommend Orange-Oregano Dressing RZ# 298618)

Steps:

1. Toss veggies with dressing until coated.
2. Refrigerate until ready to serve.

Nutrition Facts : Calories 33.3, Fat 0.3, SaturatedFat 0.1, Sodium 33.6, Carbohydrate 7.4, Fiber 2, Sugar 3, Protein 1.6

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

Tips:

Use fresh, seasonal vegetables. This will ensure that your salad is packed with flavor and nutrients.
Chop the vegetables into small, even pieces. This will help them to cook evenly and absorb the dressing more easily.
Don't overcrowd the pan. If you add too many vegetables to the pan at once, they will steam instead of roast. Cook the vegetables in batches if necessary.
Roast the vegetables at a high temperature. This will help them to caramelize and develop a slightly crispy texture.
Season the vegetables with salt, pepper, and herbs. This will help to enhance their flavor.
Make the dressing ahead of time. This will give the flavors time to meld together.
Toss the salad just before serving. This will help to prevent the dressing from wilting the vegetables.

Conclusion:

Rainbow chopped salad is a delicious and healthy dish that is perfect for any occasion. It is packed with fresh vegetables, roasted chickpeas, and a tangy dressing. This salad is sure to please everyone at your table.