Rainbow Salad with Lemon Vinaigrette
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Rainbow Salad combines the vibrant colors of the rainbow in a big salad bowl. Not only is it beautiful, it's bursting with healthy vegetables you'll be proud to serve. Add a delicious lemon vinaigrette and enjoy a light vegetarian meal that's loaded with flavor!
Looking for more salad recipes? Try my Roasted Beet Salad with Goat Cheese, or this delicious Harvest Salad that's perfect for fall.
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What's a Rainbow Salad?
A rainbow salad takes the colors of a rainbow and substitutes a variety of fruits and vegetables in its place.
Include mixed greens and layer different veggies on top in a design that resembles a rainbow shape. Before you know it, you'll have an edible masterpiece!
Why You'll Love It
- Great Flavor: packed full of vitamins and nutrients!
- Easy to Make: simply chop the veggies and serve with a lemon vinaigrette for a healthy lunch or side dish for dinner.
- Perfect for Meal Prep: can be made several days in advance and kept in the refrigerator until time to serve.
- Versatile: mix it up by adding more fresh flavors from other salad ingredients and fresh herbs.
- Beautiful: bright colors make this rainbow salad recipe fun to serve at parties and events!
Making a fresh rainbow salad is a simple way to add veggies to your diet which we all need on a daily basis. It's the perfect side to main dishes such as Chicken Piccata and Pasta, barbecue Dutch Oven Ribs or a spring meal of Corned Beef and Cabbage.
You'll love the fact that this easy recipe can be part of your meal plan for the work week. Prep it in advance and store in an airtight container so you can just grab it and go!
Salad Ingredients
- carrots - slice into circles or ribbons
- cauliflower - chop into small bite size pieces
- cherry tomatoes - choose tiny tomatoes and leave them whole
- cucumber - cut each slice into fourths
- red and orange bell peppers - dice into tiny pieces
- mixed greens - can substitute any type of greens if desired
Lemon Vinaigrette Dressing
- fresh lemon juice - provides acid and tartness
- dijon mustard - gives the dressing its substance
- black pepper - adds a nice kick
- garlic salt - for a dash of flavor
- honey - adds a touch of sweetness (optional)
- olive oil - use extra virgin olive oil for best results
How To Make a Rainbow Salad
- Dice vegetables in small bite size pieces.
- Add spring mix to a large bowl.
- On top of the spring mix, layer diced veggies in rows horizontally, keeping similar colors separated.
- Start with carrots, then cauliflower, tomatoes, cucumbers and peppers.
How to Make Lemon Vinaigrette
- Place all ingredients in a small bowl and whisk together until completely blended. Alternatively, you can blend the ingredients in a blender.
- Drizzle dressing over salad just before serving.
Helpful Tips
- Chop veggies the same size: make all the veggies as close to the same size as possible and keep them small enough to bite easily.
- Put dressing on at the last minute: once the dressing is added, the lettuce can become soggy so wait until it's time to serve and start with a small amount.
- Separate colors: keep colors separated, for example, add a row of cauliflower between red tomatoes and red peppers.
Storage and Freezing
It's best to store leftovers in an airtight container or mason jars with a sealed lid. Keep in the refrigerator for up to 5 days.
Unfortunately, lettuce does not freeze, but veggies do! If you'd like to freeze the veggies for later it's a good idea to blanch them quickly in boiling water, then flash freeze in ice water. Transfer to gallon size bags or air tight containers and freeze up to 3 months.
Variations
Want to change things up a little? Try these variations to customize the recipe...
- Make it Asian: add purple cabbage, red cabbage, mandarin oranges, carrot ribbons and sesame seeds. Serve with a peanut Thai dressing.
- Create a Fiesta!: top with taco meat, black beans, corn, avocado and salsa. Sprinkle with roasted pumpkin seeds and creamy ranch dressing.
- Substitute Fruit: instead of veggies, use colorful fruits such as blueberries, strawberries, kiwi, pineapple and cantaloupe. Serve with a lime vinaigrette made with lime juice and honey.
What to Serve with Rainbow Salad
Smoked meats or grilled fish tastes amazing with the colors of the rainbow. Try smoked chicken thighs, pellet grill smoked meatloaf, or salmon caprese at a backyard cookout. Or serve it alongside redskin potato salad at your next family picnic.
Additional salads such as old fashioned ham salad, crunchy egg salad with pickles and southern tuna salad also go well with this recipe.
If you really want to go all out, add these rainbow sandwiches alongside your salad and watch the smiles appear, If you love beets, serve this colorful Greek Beet Salad made with creamy feta and crunchy walnuts.
More Salad Recipes
Enjoy these other delicious recipes that are sure to please!
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Recipe Card
Rainbow Salad with Lemon Vinaigrette
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
Rainbow Salad
- 8 oz. spring mix lettuce
- 2 cups baby carrots diced
- 2 cups cauliflower diced
- 3 cups cherry tomatoes
- 2 cups cucumbers diced
- 2 cups mixed sweet peppers diced
Lemon Vinaigrette Dressing
- ¼ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 2 teaspoons dijon mustard
- ¼ teaspoon garlic salt
- ⅛ teaspoon black pepper
- 1 teaspoon honey
Instructions
Rainbow Salad
- Dice all vegetables into bite size pieces.
- Add spring mix to a large serving bowl.8 oz. spring mix lettuce
- On top of the spring mix, layer diced veggies by lining them up in rows, keeping similar colors separated.2 cups baby carrots, 2 cups cauliflower, 3 cups cherry tomatoes, 2 cups cucumbers, 2 cups mixed sweet peppers
- Start with carrots at the top, followed by cauliflower, tomatoes, cucumbers and peppers.
Lemon Vinaigrette Dressing
- Place all ingredients in a small bowl and whisk together until completely blended. Alternatively, you can blend the ingredients in a blender.¼ cup fresh lemon juice, ½ cup extra virgin olive oil, 2 teaspoons dijon mustard, ¼ teaspoon garlic salt, ⅛ teaspoon black pepper, 1 teaspoon honey
- Drizzle dressing over salad just before serving.
Notes
- Feel free to use other veggies that you like, but five seems to be the magic number.
- It's best to store leftovers in an airtight container or mason jar with a sealed lid. Keep in the refrigerator for up to 5 days.
- Unfortunately, lettuce does not freeze, but veggies do! If you'd like to freeze the veggies for later it's a good idea to blanch them quickly in boiling water, then flash freeze in ice water. Transfer to gallon size bags or air tight containers and freeze up to 3 months.
Nutrition
Nutrition info is an auto generated estimate.
Wow, this salad is beautiful! What a great idea!
This looks so festive! Love it.
Thanks, Carol! It's one of my go-to recipes to take to a party! 🙂