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Rainbow Salad

Rainbow Salad
4.3 24 ratings
Prep. 15 min
Total 30 min
4 portions
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Ingredients

  • extra virgin olive oil
    4 oz
  • mixed seeds (pumpkin seeds, sunflower seeds, chopped cashews)
    2 oz
  • carrots in pieces (1 in.)
    10 ½ oz
  • mixed salad greens torn into pieces
    5 ½ oz
  • yellow bell pepper cored, cut into strips
    1
  • cherry tomatoes halved
    5 ½ oz
  • Dijon mustard
    1 oz
  • honey
    1 oz
  • white wine vinegar
    2 oz
  • salt
    ½ tsp
  • fresh ground pepper
    ¼ tsp
  • frozen edamame (ready-to-eat), shelled, thawed
    3 ½ oz
  • red onion thinly sliced, in rings
    1
  • prosciutto (optional)
    4 slices

Difficulty

easy

Nutrition per 1 portion

Sodium 842.7 mg
Protein 12.2 g
Calories 2037.1 kJ / 486.9 kcal
Fat 38.2 g
Fibre 7.1 g
Saturated Fat 5.6 g
Carbohydrates 27.6 g

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