Crunchy Rainbow Salad
This rainbow salad is healthy, colourful and perfect to serve as a side salad or as a main salad with some grilled chicken or fish. It is served with a quick lemon dressing that is light and refreshing.
Servings: 6 servings
Calories: 83kcal
Ingredients
For the Rainbow Salad
- 1 head romaine
- ¼ small red cabbage
- 1 medium red bell pepper
- 1 small red onion
- ½ medium cucumber
- 2 medium carrots
- 150g sweetcorn
For the Lemon Dressing
- 2 tablespoon olive oil extra virgin
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- pinch salt
- pinch black pepper
Instructions
- Start by washing all the salad ingredients then use some kitchen towel to dry them.
- Finely slice the romaine, red cabbage, bell pepper and red onion then dice the cucumber. Add them all to a large salad bowl. If you have a julienne peeler, cut the carrots into strips or use a knife to cut them into thin strips and add to the salad along with the sweetcorn.
- To a small bowl, add the olive oil, lemon juice, Dijon mustard, salt and pepper then mix. Pour the dressing onto the salad, combine and serve. If you are not ready to serve, don’t add the dressing and refrigerate the salad and dressing until serving.