Raw Recipes

Rainbow Salad

Posted on September 09 2011 | (4) Comments
Category: Soup and Salad Recipes

Rainbow Salad

Yield: 2 servings

Eating vegetables in a variety of colors provides a broad range of nutrients. All the colors of the rainbow come together in this salad, making it beautiful as well as good for you.


  • 3 cups red leaf, green leaf, or romaine lettuce, torn
  • 3 tablespoons Sweet Mustard Dressing or dressing of your choice
  • 1/4 cucumber
  • 1/4 cup grated carrots
  • 1/4 cup grated beets
  • 1 Roma tomato, thinly sliced
  • 1/4 yellow bell pepper, cut into thin strips (optional)


  • salad spinner
  • grater, or food processor fitted with a shredding disk
  • measuring cups
  • measuring spoons
  • cutting board
  • chef’s knife, 8-inch
  • serrated knife, 5-inch
  • spoon
  • medium mixing bowl
  • tongs
  • serving plate, large

Place the lettuce and 1 tablespoon of the dressing in a medium mixing bowl and toss gently. Transfer to a serving plate. Cut the cucumber in half lengthwise and scoop out the seeds with a spoon. Thinly slice into half-moons.

Arrange the cucumber, carrots, beets, tomato, and optional yellow bell pepper in separate mounds on top of the lettuce. Drizzle with the remaining dressing, and serve immediately.

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Previous Comments

On February 06, 2013 .(JavaScript must be enabled to view this email address) said...

hello Jen,
Would you have a recipe for “Eggless Egg Salad”
I had it at a luncheon, and it was wonderful.

Thanks so much!

On February 06, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Carol Anne,

I don’t specifically. For a vegan one, you can use tofu and vegan mayonnaise. For a raw one, I imagine you could use chopped avocado with pickles, onion, and celery.


On March 17, 2013 .(JavaScript must be enabled to view this email address) said...

Egg-Less Egg Salad

1/2 cup pure water
1/2 cup fresh lemon juice
1-1/2 tsp tumeric
2 cloves garlic, peeled
1-1/2tsp sea salt
1-1/2 cups raw macadamia nuts or cashews
1/3 cup chopped scallions
1/3 cup chopped celery
1/3 cup chopped red bell pepper

In high-speed blender: combine water, lemon juice, tumeric, garlic, sea salt, and nuts and blend until smooth.

In medium mixing bowl:  combine the blender contents with the scallions, celery, and bell peppers.  Mix well and serve.

Resource:  RAWvolution Gourmet Living Cuisine by Matt Amsden.

May you enjoy this recipe.

Namaste (the light in me, salutes the light in you)

On April 07, 2013 .(JavaScript must be enabled to view this email address) said...

And to think I was going to talk to soeomne in person about this.

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