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Huge Rainbow Salad

Jana Dozier

"A bright and colorful salad just in time for spring! Use with or without egg for vegan. Feel free to top with chicken as it works wonderfully too! Serve drizzled with your choice of dressing."
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30 m servings 159 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Combine spinach and lettuce in the bottom of a large salad bowl. Top with strawberries, mushrooms, avocado, black olives, hard-boiled eggs, red bell pepper, yellow bell pepper, orange bell pepper, broccoli, and cauliflower.


  • Cook's Note:
  • Usually this is my Random Salad with no real actual measurements, I quite like just throwing stuff together, but for recipe's sake I'm writing it up. I put 1/4 cup of bell peppers. Really I just use a 1/4 of the pepper, I'm not so concerned with exact measurements on this one. I like to have the spinach/lettuce on the bottom, then arrange the rest in piles around the rim of the bowl. It really displays the colors. The picture displayed doesn't have all the ingredients, but it has many to give you an idea of how pretty it turns out. This salad is quite colorful and goes with just about any dressing!

Nutrition Facts

Per Serving: 159 calories; 11.3 g fat; 11.6 g carbohydrates; 5.9 g protein; 106 mg cholesterol; 125 mg sodium. Full nutrition

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This salad should be called Perfect salad! I didnt have some of the colors so I added other things to make up for it. No shrooms,, instead I used fresh cheese, I used a peeler to make carrot ri...