Rainbow Salad
By Heather Bauer, RD, CDN | March 2007 | SUBSCRIBE | VIEW ARCHIVE

This recipe packs in so many different fruits and vegetables, that you’ll be sure to hit all the color categories. With such a sweet and delicious salad, you’ll be shocked that it’s actually good for you!

Serves 6 to 8

Ingredients:
Salad:
2- 10 oz packages baby spinach
1 pint grape tomatoes
½ cup pomegranate seeds
½ cup corn (preferably fresh)
1 can mandarin oranges
1 cup strawberries, sliced
1 can hearts of palm
1 large cucumber, peeled and seeded, in a medium dice
½ cup sunflower seeds

Dressing:
4 tablespoons canola oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
1 teaspoon Dijon honey mustard
Salt, garlic powder, and pepper to taste

1. Combine all salad ingredients in a large bowl.
2. Whisk together all of the dressing ingredients.
3. Dress the salad immediately before serving and toss to coat.

Calories: 160/ serving for 8 servings
200/ serving for 6 servings