Taste the Rainbow: A Crisp & Colorful Everyday Salad

Bright, fresh, and packed with colorful veggies, this Rainbow Salad is the perfect healthy side or light meal. Easy to make, customizable, and ready in minutes! 

Taste the Rainbow: A Crisp & Colorful Everyday Salad

Some days call for something warm and hearty—but then there are those times when what you really want is something bright, fresh, and full of color. That’s how this Rainbow Salad came to be. It started as a side dish to go with grilled chicken on a sunny evening, but quickly became a go-to in my kitchen. It’s crisp, crunchy, and beautiful on the plate—like a little celebration of the produce drawer.

What I love most is how versatile it is. This salad fits in just as easily at a weeknight dinner as it does on a lunch table with quiche, sandwiches, or a big pot of soup. The colorful mix of lettuce, tomatoes, cucumbers, carrots, red cabbage, and bell pepper gives you that satisfying crunch and a whole lot of flavor with every bite. And because it’s so simple, you can switch up the dressing depending on your mood—balsamic for something classic, lemon-tahini for a Mediterranean twist, or creamy ranch when comfort is calling.

It’s the kind of salad you can throw together in minutes, yet it never feels like an afterthought. Whether you’re bringing it to a potluck, serving it with grilled salmon, or keeping it light alongside a veggie-packed frittata, this Rainbow Salad is always a welcome burst of freshness.

Enjoy!

Make It a Meal

This salad shines as a side, but it can easily hold its own as the star of the plate with a few simple add-ins:

• Top with Protein: Add grilled chicken, shrimp, salmon, hard-boiled eggs, or chickpeas for a satisfying boost.

• Toss in Grains: Mix in cooked quinoa, farro, or couscous to make it heartier.

• Add Creaminess: Crumbled feta, goat cheese, or diced avocado takes the texture (and flavor!) up a notch.

• Serve with: Pair it with a slice of savory quiche, a warm baguette, or a bowl of soup for a cozy, balanced meal.

What Ingredients do I need?

🥬 Produce

• Green leaf lettuce

• Cucumbers

• Cherry tomatoes

• Yellow bell pepper

• Shredded carrots (or whole carrots to shred yourself)

• Red cabbage

🧂 Condiments / Dressings

• Salad dressing of your choice
  (e.g., balsamic vinaigrette, ranch, lemon-tahini, etc.)

Substitutions and Variations

Substitutions

• Leafy Greens:  Romaine, Baby spinach, Butter lettuce, Arugula (for a peppery twist), Mixed spring greens

• Cucumbers:  English cucumber, Zucchini, Celery

• Cherry Tomatoes:  Grape tomatoes, Diced Roma or heirloom tomatoes, or even Roasted red peppers

• Yellow Bell Pepper:  Red or orange bell pepper, Sliced banana peppers (for a tangy kick), or even Jicama (sweetness & crunch)

Variations

• Mediterranean Rainbow Salad:  Add: Kalamata olives, feta cheese, chickpeas - Dressing: Lemon-oregano vinaigrette or red wine vinaigrette - Optional: Toasted pita chips for crunch

• Southwest Rainbow Salad:  Add: Black beans, corn, avocado, shredded pepper jack - Dressing: Cilantro-lime or creamy chipotle ranch - Optional: Tortilla strips or crushed tortilla chips

• Protein-Packed Rainbow Salad:  Add: Grilled chicken or turkey, hard-boiled eggs, sunflower seeds - Dressing: Honey mustard or Caesar - Optional: Quinoa or farro for a heartier base

Kitchen Tips and Notes

• Prep Ahead: Chop all your veggies up to a day in advance and store them in separate containers to keep everything fresh and crisp.

• Uniform Cuts = Better Texture: Julienned or thinly sliced veggies (especially the cucumbers and bell peppers) help each bite feel balanced and easy to eat.

• Use What You Have: This salad is all about color and crunch—don’t stress if you’re missing one ingredient. Swap in whatever’s fresh and vibrant!

• Toss Right Before Serving: To keep everything crisp, add the dressing just before serving, or serve it on the side for a build-your-own salad bar vibe.

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Optional Dressings to Make:

1. Classic Balsamic Vinaigrette (Tangy & Balanced)

• 3 tablespoons olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup

• Salt and black pepper, to taste

Whisk all ingredients in a small bowl or shake in a jar until well combined. Taste and adjust seasoning as needed

2. Lemon-Tahini Dressing (Creamy & Citrus-Fresh)

• 2 tablespoons tahini

• Juice of 1 lemon

• 1 tablespoon olive oil

• 1 teaspoon maple syrup or honey

• 1–2 tablespoons water (to thin)

• Salt and pepper, to taste

Stir tahini and lemon juice together until smooth, then whisk in olive oil, sweetener, and water a little at a time until you reach your desired consistency. Season to taste.

3. Herby Buttermilk Ranch (Cool & Creamy)

• ¼ cup buttermilk

• 2 tablespoons mayo

• 2 tablespoons plain Greek yogurt

• 1 teaspoon dried dill (or 1 tablespoon fresh)

• ½ teaspoon garlic powder

• Salt and pepper, to taste

Whisk all ingredients together until smooth and chill before serving for the best flavor.

💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!