Rainbow Mixed Salad
This mixed salad makes it so easy to follow good eating practices by making you “eat a rainbow” as it is chock full of a colourful mix of healthy vegetables.
Servings: 6 as a side
Calories: 148kcal
Equipment
- Mandoline / V-Slicer
- Salad Spinner
Ingredients
For the salad…
- ¼ Savoy cabbage (200 grams or 3 cups shredded)
- 130 grams carrot (1 large)
- 150 grams Lebanese cucumber (2 small)
- 60 grams mixed salad leaves (2 cups tightly packed)
- 400 grams oxheart tomatoes (or truss or heirloom) (2 medium)
- Sea salt and cracked black pepper
For the lemon mustard dressing..
- ½ cup lemon juice
- ⅓ cup olive oil
- 2 tsps wholegrain or Dijon mustard
Instructions
- Wash your cabbage, remove the core and shred finely until you get 3 cups (200 grams).
- Rinse, trim and peel your carrot and cucumber, cut them in half lengthwise and slice on the diagonal (thinly for the carrots).
- Wash and dry your salad leaves, trim and remove the papery skin from your onion and cut into thin slices. Rinse your tomatoes, remove the core and cut into wedges.
- Put your dressing ingredients in a glass jar, season and shake until emulsified.
- Place all your salad vegetables in a large mixing bowl, season generously with salt and pepper. Pour over your dressing and toss gently until well combined.
- Arrange in a salad bowl, serve and enjoy
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 51mg | Potassium: 388mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4690IU | Vitamin C: 33mg | Calcium: 31mg | Iron: 1mg