Home » Rainbow Chopped Salad
Rainbow Chopped Salad
From EatingWell: March/April 2007, The EatingWell Diet (2007)
Double this fresh and colorful salad and top each portion with 3 ounces grilled chicken breast for a quick main dish salad.
4 servings, generous 1 cup each
Active Time:
Total Time:
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber | Gluten free |
View Our Nutrition Guidelines »Ingredients
- 1 1/2 cups bell peppers, chopped
- 1 1/2 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1/2 cup radishes, diced
- 1/2 cup Orange-Oregano Dressing, or Creamy Dill Ranch Dressing (recipes follow)
- 1 tablespoon red onion, minced
This recipe calls for:
Preparation
- Place bell peppers, broccoli, carrots, radishes, dressing and onion in a medium bowl. Toss to coat. Refrigerate until ready to serve.
Nutrition
Per serving: 64 calories; 2 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 10 g carbohydrates; 2 g protein; 3 g fiber; 199 mg sodium; 371 mg potassium.
Nutrition Bonus: Vitamin C (240% daily value), Vitamin A (140% dv).
Carbohydrate Servings: 1/2
Exchanges: 2 vegetable, 1/2 fat
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Recipe Categories
- Ease of Preparation
- Easy
- Holiday
- Memorial Day
- Labor Day
- July 4th
- Father's Day
- Health & Diet Considerations
- Gluten free
- High fiber
- Healthy weight
- Heart healthy
- Low sodium
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Type of Dish
- Salad, side/appetizer
- Total Time
- 15 minutes or less
- Preparation/ Technique
- No-cook
- Style/Theme
- Vegetarian
- Vegan
- Quick (total 30 min. or less)
- Servings
- 4
- Ethnic/Regional
- Mediterranean
- American
- Publication
- The EatingWell Diet (2007)
- March/April 2007
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