Keto Rainbow Salad

Looking for a refreshing and colorful salad that’s packed with nutrients and flavor? This Keto Rainbow Salad is the perfect choice! With vibrant veggies and a zesty dressing, it’s not just a feast for the eyes but also a delicious, low-carb option that can be enjoyed any time of the year. Perfect as a side dish or a light meal!

Equipment You’ll Need

• Large salad bowl
• Cutting board
• Sharp knife
• Whisk or fork
• Small bowl for dressing

Ingredients

For the Salad:

• 2 cups mixed greens (spinach, arugula, or lettuce)
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 bell pepper (red, yellow, or green), diced
• 1/2 cup shredded carrots
• 1/2 cup red cabbage, thinly sliced
• 1 avocado, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup walnuts or pecans, chopped (optional)

For the Dressing:

• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Step-by-Step Procedure

1. Prepare the Veggies
   Start by washing all your veggies thoroughly. Use a cutting board and sharp knife to chop the mixed greens, slice the cucumber, dice the bell pepper, and shred the carrots. Halve the cherry tomatoes and thinly slice the red cabbage.
2. Assemble the Salad
   In a large salad bowl, add the mixed greens as a base. Layer the cherry tomatoes, cucumber, bell pepper, shredded carrots, and red cabbage on top. Add diced avocado for creaminess and sprinkle with feta cheese and nuts if using.
3. Make the Dressing
   In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper until well combined. Taste and adjust the seasoning as needed.
4. Dress the Salad
   Drizzle the dressing over the salad just before serving to keep the veggies crisp. Toss gently to combine all the ingredients and coat them with the dressing.
5. Serve and Enjoy
   Serve immediately as a refreshing side dish or a light meal. Enjoy the crunchy textures and vibrant flavors!

Tips

• Customize Your Salad: Feel free to add any other low-carb veggies you enjoy, such as radishes or zucchini.
• Make It Heartier: Add protein like grilled chicken, shrimp, or chickpeas to turn this salad into a full meal.
• Prep Ahead: You can chop the veggies and make the dressing in advance. Just store them separately until you’re ready to serve.

Storage Details

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The dressing can be stored separately to keep the salad fresh.
• Avoid Sogginess: To prevent sogginess, add the dressing just before serving if you’re planning to store leftovers.

FAQs

1. Can I use other greens besides mixed greens?
Yes, you can use any greens you like, such as kale, romaine, or even arugula for a peppery flavor.

2. What if I don’t like feta cheese?
You can omit the feta or replace it with another cheese like goat cheese or mozzarella.

3. Can I make this salad vegan?
Absolutely! Just skip the cheese and use a plant-based dressing.

Nutrition Information (per serving, based on 4 servings)

• Calories: 220
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 4g
• Protein: 4g

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