5-a-Day Rainbow Salad
Colourful, super healthy 5-a-day rainbow salad that counts as 5 of your five a day. Packed not only with nutrients, but flavour too, this salad is bound to become your dinner staple.
Course Salad
Cuisine Western
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 2
- ½ cup red pepper, cubed
- ½ cup corn
- 3 cups baby spinach
- 1 cup red cabbage, thinly sliced
- ⅓ cup cooked chickpeas
Garlic Vinaigrette Dressing
- 1 tablespoon olive oil
- 2 tablespoons apple cider vinegar
- 1 clove garlic, minced
- Salt to taste
- 1 teaspoon agave syrup, optional
Mix all the vegetables in a large bowl.
In a small bowl or a jar, combine olive oil, apple cider vinegar, minced garlic, salt and agave syrup.
Pour the dressing over the salad and toss.
This salad is best served right away, but you can keep it in an airtight container for up to a day.*
- Make-Ahead Instructions: If you're making this salad ahead, keep the salad and the dressing separate. Wash and cut the veggies, and store them in an airtight container. In a lidded jar, prepare the dressing, close the lid, and keep it in the fridge. Dress the salad right before serving.
Calories: 200kcal | Carbohydrates: 27g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 601mg | Fiber: 6g | Sugar: 10g | Vitamin A: 5985IU | Vitamin C: 88.2mg | Calcium: 78mg | Iron: 2.7mg