Shredded Rainbow Salad

Shredded Rainbow Salad
Staff Writer
Kelly Jones

There are simple, easy ways to spice up your salad, and they don’t involve high caloric additives or heavy dressings. To switch up your salad routine, think of your salad as layers, and work to improve each layer so that you don’t overdo the whole thing. Whether it’s starting with the base by choosing something different than regular old iceberg lettuce, or choosing a variety of colorful vegetables for your second, by thinking about a salad in layers, it’s easy to make it fun and impressive. 

2
Servings
1195
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  shredded greens, any variety of lettuce, or spinach
  • 1/4  Cup  shredded red cabbage
  • 1/4  Cup  shredded carrots
  • 1/4  Cup  shredded broccoli stem
  • 1/4  Cup  chopped pineapple, drained
  • 1  Tablespoon  olive oil or grapeseed oil
  • Juice from 1 lime
  • Salt and pepper, to taste
  • 2  Tablespoons  chopped macadamia nuts

Directions

In a large bowl, add the greens, cabbage, carrots, and broccoli and toss well. Next add the pineapple and toss once more. In a separate bowl, add the oil. Slowly whisk in the lime juice into the olive oil until well combined. Season with salt and pepper to taste. Toss the salad with the dressing, then add the macadamia nuts and toss once more before serving. 

Nutritional Facts

Total Fat
35g
50%
Sugar
89g
99%
Saturated Fat
7g
29%
Carbohydrate, by difference
204g
100%
Protein
21g
46%
Vitamin A, RAE
103µg
15%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
171mg
17%
Choline, total
41mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
15g
60%
Folate, total
127µg
32%
Iron, Fe
27mg
100%
Magnesium, Mg
238mg
74%
Manganese, Mn
3mg
100%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
540mg
77%
Riboflavin
1mg
91%
Selenium, Se
38µg
69%
Sodium, Na
146mg
10%
Water
58g
2%
Zinc, Zn
5mg
63%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.