Rainbow Chopped Salad

This salad is packed full of micronutrients! This is a great meal to make for your lunches if you are looking to add vitamins and minerals to your daily intake (magnesium, vitamin A & K, betacarotene, and zinc just to name a few). The different colors of vegetables can mean that they contain different nutrients, so when making salads, the more colorful you can make it, the more variety of vitamins and minerals you will add to your diet. It’s super simple to make, and by doubling the recipe, you can prepare your lunches ahead of time for most of the work week!

Source: Inspired by EatingWell’s “Eat the Rainbow Chopped Salad”

Servings: 4

1 cup kale, chopped

1 carrot, diced

3/4 cup red cabbage, chopped

1/2 cup of cherry tomatoes, quartered

1 green onion/scallion, chopped

1/2 a yellow pepper, diced

1/2 cup mozzarella pearls

3-4 leaves of fresh basil, thinly sliced

Simply mix all of the ingredients together and that’s it! As for a healthy salad dressing, we recommend the Tessamae’s brand of balsamic vinaigrette , which you can find at Kroger’s and other online retailers.


Organic Balsamic

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