Rainbow Salad


Salad is one of those foods that my hubby and I can eat almost everyday for lunch, dinner or both. On most days when I cook I will add a salad as a start to our meal. Actually, I throw together a salad first thing when I get home to keep hubby out of the kitchen while I try to get dinner ready. Hubby always acts like he is starving when he gets home from work so I make a salad to keep him busy and then he won’t hover while I finish preparing dinner. Sneaky right? Yeah, but it works!


Of course having a salad everyday can be a little boring if you just add the basics of iceberg lettuce, tomatoes and cucumbers. Personally, I don’t care too much for iceberg lettuce. There is no real nutritional value in iceberg lettuce because it is mostly water. I prefer other types of greens in my salads and I often mix them up just so my salads are not boring.


Spring inspired me to make a Rainbow Salad because of the bright new colors of budding trees, daffodils and other vegetation I recently noticed waking up from a too long winter. I love the rich purple color of red cabbage. The pop of orange from shredded carrots and the pale green of Napa cabbage. Mixed together with a few other veggies, Rainbow Salad is a treat for your eyes and tasty to your mouth.


Rainbow Salad


2 Roma tomatoes cut into wedges

1 small Napa cabbage shredded

½ head red cabbage shredded

½ zucchini sliced

½ cup shredded carrots

¼ cup golden raisins

½ tsp basil

¼ tsp cilantro

Mix all ingredients in a large bowl. Top with your favorite salad dressing.

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