by Kelly Jane

about 1 year ago

This salad is all about color and health and yum! From red tomatoes to purple cabbage, ROY G BIV is seriously present in this crunchy, tasty and nutrient-packed dish. It serves 6, so get your family on board with eating the rainbow. Add the dressing in the am if you like, or save it for lunch. (And yes brown and black and white aren't in the rainbow, but they're represented here to up the hearty factor.) Reclaim lunch today! And let me know if you find a blue vegetable. Eggplant and potatoes aren't blue enough for me. Maybe a handful of blueberries for dessert will do?

Serves 6

  • 1 cup chopped ripe tomatoes, 1/2 inch (2 large ripe tomatoes or 1/2 pint tomatoes)
  • 1 cup chopped carrots, 1/2 inch (about 4 carrots)
  • 1 cup fresh corn kernels, off the cob
  • 1/2 cup chopped broccoli (stems and florets), 1/2 inch
  • 1/2 cup finely shredded purple cabbage
  • 1/2 cup peeled and chopped jicama, 1/2 inch
  • 1 cup cooked black beans
  • 1 cup cooked whole grains (barley, wheatberries, farro, brown rice or quinoa)
  • 1/2 cup balsamic vinegar
  • 3 tablespoons dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 tablespoon low sodium tamari
  • 1 tablespoon onion powder
  • 1 teaspoon dried oregano
  • 2 tablespoons to 1/4 cup water to thin out dressing
  • sea salt and fresh ground black pepper to taste
  1. Combine first 8 ingredients in a large bowl. Toss well to combine.
  2. In a small bowl, combine vinegar, dijon, nutritional yeast, tamari, onion powder and dried oregano. Whisk well. Add water to thin out dressing. Pour over salad ingredients. Toss well to combine. Season with salt and pepper to taste. Divide among 6 plastic storage containers for lunch or dinner!

Nutrition Info:


  • 316 calories
  • 2g total fat
  • 0g saturated fat
  • 0mg cholesterol
  • 400mg sodium
  • 61g carbohydrate (15g dietary fiber, 7g sugar)
  • 15g protein
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