Rainbow Salad

Add some microgreens or nuts and seeds for added flavor and crunch!

Ingredients

Salad

• 2 cups red cabbage
• 2 cups green cabbage
• 1 cup mixed yellow & red bell pepper
• 2 stalks celery
• 1 cup snap peas
• 1/4 cup red onion
• 15-ounce canned kidney beans, rinsed and drained
• 1 cup sharp cheddar cheese

Dressing

• 1 cup Greek yogurt (I use whole milk)
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon soy sauce (optional but I like the depth it gives)
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sea salt

Instructions

1. Chop cabbage, bell peppers, celery, and snap peas in small similar-sized pieces, approximately 1/2 inch.Mince red onions. Dice cheese into small cubes.
2. Mix all salad ingredients together in a bowl with a couple of shakes or grinds of sea salt.
3. Whisk together Greek yogurt, olive oil, lemon juice, soy sauce, black pepper, and salt and mix until fully combined.
4. If serving immediately, toss the salad with the dressing. If making ahead, or for meal prep, store the salad and dressing separately in the fridge, combining as needed.

Total Time: 20 minutes

Nutritional Information:

Servings: 8

Calories: 287

Total Carbohydrates: 21g

Dietary Fiber: 6g

Protein: 14g