Rainbow Ribbon Salad
Recipe - The Fresh Grocer - Corporate
Rainbow Ribbon Salad
Prep Time25 Minutes
Servings4
0Calories109
Ingredients
1 medium carrot, peeled
1 small yellow squash
1/2 bunch asparagus
2 tbs olive oil
1 tbs fresh lemon juice
1 tbs fresh orange juice
1 tbs honey
1/2 tsp poppy seeds
1/2 red bell pepper, thinly sliced
1/2 cup thinly sliced red cabbage
Directions
1. With vegetable peeler (or spiralizer), cut carrot, squash and asparagus into thin ribbons.
2. In medium bowl, whisk oil, lemon juice, orange juice, honey, poppy seeds and ¼ teaspoon each salt and black pepper. Add bell pepper, cabbage, carrot, squash and asparagus; toss to combine. Makes about 4 cups.
Nutritional Information
- Approximate nutritional values per serving:
- 8 g (1g Saturated) Fat
- 0 mg Cholesterol
- 165 mg Sodium
- 10 g Carbohydrates
- 2 g Fiber
- 7 g Sugars
- 4 g Added Sugars
- 1 g Protein
25 minutes
Prep Time
0 minutes
Cook Time
4
Servings
109
Calories
Shop Ingredients
Makes 4 servings
Carrots, 1 Bunch, 1 each, 1 Each
$2.99
Yellow Zucchini, 1 ct, 0.6 pound, 0.6 Pound
$1.79 avg/ea$2.99/lb
Asparagus Bundle, 1 pound, 1 Pound
$2.99 avg/ea$2.99/lb
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
Lemon 1 ct, 1 each, 1 Each
$0.69
Florida's Natural No Pulp 100% Premium Orange Juice, 89 fl oz, 89 Fluid ounce
$6.49$0.07/fl oz
Wholesome Pantry Organic Pure and Sweet Honey, 12 oz, 12 Ounce
$4.89$0.41/oz
McCormick Poppy Seed, 1.25 oz, 1.25 Ounce
$4.99$3.99/oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$0.63 avg/ea$1.69/lb
Red Cabbage, 3 pound, 3 Pound
$3.87 avg/ea$1.29/lb
Nutritional Information
- Approximate nutritional values per serving:
- 8 g (1g Saturated) Fat
- 0 mg Cholesterol
- 165 mg Sodium
- 10 g Carbohydrates
- 2 g Fiber
- 7 g Sugars
- 4 g Added Sugars
- 1 g Protein
Directions
1. With vegetable peeler (or spiralizer), cut carrot, squash and asparagus into thin ribbons.
2. In medium bowl, whisk oil, lemon juice, orange juice, honey, poppy seeds and ¼ teaspoon each salt and black pepper. Add bell pepper, cabbage, carrot, squash and asparagus; toss to combine. Makes about 4 cups.