We LOVE salads in our family! If you follow my stories you will see me making at least a few a week. Today I am sharing one of my favorite feel good/healthy salads, The Rainbow Salad! This is the ultimate Easter candy detox. It will help you get back on track and reset your sugar levels. You can get as involved as you want with this one. I’ve included both my Clean Ranch Dressing and my Roasted Veggies recipes. If your pressed for time or not a huge cook, just use store bought and this turns into an assembly meal! My one tip is to add a little dressing to the bottom of the bowl when assembling, I always do this and it always makes for a better salad!
- Power Greens Salad Mix package
- 1/2 cup Carrots (shredded)
- 1/2 cup Purple Cabbage
- 1 Endive (10-12 leaves)
- 1/2 English Cucumber (sliced)
- 1/4 cup Parmesan (shredded)
- 1/2 cup Honey Roasted Pecans
- 1/2 cup Dried Cranberries
- 1/2 cup Clean Ranch (see ingredients below) or store bought
- 1 cup Roasted Veggies (see ingredients below) or store bought
- Rotisserie Chicken (optional)
- Garlic Nann Bread (optional but recommended)
*yields double what you need
- 1/2 Avocado
- 7 ounces Greek Yogurt (2%)
- 1 tsp Muatard
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/2 cup 2% Milk
- 2 heaping tsp chopped Dill (fresh)
- 1 heaping tsp chopped Parsley (fresh)
*Yeilds double what you need
- head of Cauliflower
- 3 small-med size heads Broccoli
- 1/2 cup Olive Oil (plus a little more for later on part way through roasting (2 tbs))
- 4 Garlic Cloves
- 2 chopped Garlic Cloves
- 1/4 cup shredded Parmesan
I like to make my roasted veggies the morning of or the day before we eat this salad so they have time to cool. Preheat the oven to 450. First cut the cauliflower and broccoli and toss in a large bowl. Chop 2 garlic cloves and place in a separate small bowl. Add a pinch of salt over the top of garlic and mash with a fork, this will help release the juice in the garlic. Add the olive oil to the mashed garlic and a pinch of salt and pepper. Drizzle over the cauliflower and broccoli, add the Parmesan cheese and then toss everything together. Transfer to a flat cookie sheet (I like to line mine with foil) and pop in the 4 whole peeled garlic cloves, 2 on each side so they are spaced evenly apart (this just gives a little added flavor). Roast at 450 for about 25 minuets until golden and tender. Set aside and let cool, store in fridge till your ready to build your salad.
This is so so easy! Basically toss everything above together and whisk or mix! I do it in the order listed.
Once you have your homemade or store bought dressing and veggies you are ready to build your salad. Sometimes I add rotisserie chicken but it’s good without it. I love to put a big drop off salad dressing on the bottom and then I start to build it up from there. First the greens, and then I place the rest of the ingredients on top and try to arrange in a nice pattern. Add a little more dressing if necessary, I always add bread and a little more cheese! I like pairing this with garlic nann bread, it feels like it completes the meal. Feeds at least 2 but up to four.
Hope you enjoy this as much as us! With the leftover Ranch make another salad the next day or save for up to 3 days (i toss everything out way to early so probably longer!). If you plan ahead, cooking isn’t so bad!
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