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!

Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

This Creamy Lemon Herb Pasta Primavera combines spring veggies and bowtie pasta with Sonoma Gourmet's Lemon & Herb Ricotta Sauce for a fresh, flavorful weeknight dinner. 

Creamy Lemon Herb Pasta Primavera – A Fresh Twist with Sonoma Gourmet’s Ricotta Sauce

There’s something about spring that makes me crave color—on my plate, in my kitchen, and in my mood. The markets are brimming with bell peppers, zucchini, and sweet tomatoes, practically begging to be tossed into a light, vibrant pasta. Pasta Primavera has always been a favorite when the weather warms up and I want something quick yet nourishing, but this time, I stumbled on a little jar of magic that completely changed the game: Sonoma Gourmet’s Lemon & Herb Ricotta Pasta Sauce.

I wasn’t sure what to expect at first—a lemony pasta sauce? But one spoonful and I was hooked. It’s impossibly creamy without being heavy, bright with citrus, and balanced by fresh herbs and mellow ricotta. It felt like it was made for vegetables. I built the dish around that velvety texture and tangy freshness, sautéing mushrooms, yellow peppers, zucchini, and broccoli in olive oil until just tender. Then came the sauce, frozen peas for a pop of sweetness, and bowtie pasta to catch every creamy crevice. A few minutes later, I had a bowlful of spring sunshine, finished with juicy grape tomatoes and torn basil.

If you're looking for a way to shake up your weeknight pasta routine—or impress guests without stress—this dish is it. Sonoma Gourmet’s sauce does the heavy lifting, giving you restaurant-level flavor with barely any effort. Serve it with a side of crusty bread or a crisp white wine, and you've got a seasonal masterpiece that tastes as good as it looks.

What Ingredients do I need?

Produce

• Baby Bella mushrooms
• Yellow bell pepper
• Broccoli florets
• Zucchini
• Grape tomatoes
• Fresh basil

Frozen

• Green peas

Pasta & Sauces

• Bowtie pasta (farfalle)
• Sonoma Gourmet Lemon & Herb Ricotta Pasta Sauce

Dairy

• Unsalted butter

Oils & Vinegars

• Olive oil

Spices & Seasonings

• Salt
• Black pepper

Substitutions and Variations

Substitutions

Cooking should be flexible—here are a few easy swaps if you're missing an ingredient or want to change things up:

• Pasta:  No bowties? Use penne, rotini, or any short pasta that holds sauce well.

• Vegetables:  Swap in green beans, snap peas, or spinach for any of the veggies listed. Cauliflower also works well in place of broccoli.

• Frozen peas:  Canned peas work in a pinch—just rinse and add them at the end to avoid overcooking.

• Fresh basil:  Use fresh parsley or a sprinkle of dried Italian seasoning if basil isn’t available.

Variations

This recipe is wonderfully versatile—here are a few fun ways to make it your own:

• Add Protein:  Toss in grilled chicken, sautéed shrimp, or sliced Italian sausage for a heartier meal.

• Make it Spicy:  Add a pinch of red pepper flakes or a drizzle of chili oil for a gentle kick.

• Use What’s in Season:  Swap in roasted butternut squash, asparagus, or even cherry tomatoes cooked into the sauce if that’s what you’ve got.

• Try a Different Pasta:  Use whole wheat pasta for added fiber, or go gluten-free with your favorite alternative pasta variety.

Kitchen Tips and Notes

• Reserve your pasta water:  Don’t forget to save a little of the starchy pasta water before draining—it helps loosen the sauce and makes everything cling beautifully to the noodles.

• Don’t overcook the veggies:  For the best texture and color, sauté the vegetables just until crisp-tender. They’ll soften slightly more when combined with the warm sauce.

• Layer your seasoning:  Lightly season the veggies as they cook, then taste and adjust again once everything is combined. A little salt at each step builds better flavor.

• Chop evenly:  Try to keep your veggie pieces around the same size so they cook evenly and look great in the finished dish.

• Serve immediately:  This pasta is best served fresh, when the sauce is hot and silky. Leftovers are still tasty but may need a splash of water or broth to revive the sauce.

• Storage and Reheating Tips:  Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb some of the sauce as it sits, so it may thicken a bit.  To reheat, place a portion in a skillet or saucepan over medium-low heat. Add a splash of water, broth, or even a bit of milk to loosen the sauce, and stir gently until heated through. You can also microwave it in short intervals, stirring in between and adding a splash of liquid to keep the texture creamy.  Avoid freezing this dish, as the creamy sauce may separate and the vegetables can become mushy when thawed.

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💬 Let’s Chat!

Did you make this Creamy Lemon Herb Pasta Primavera? I’d love to hear how it turned out for you! Did you stick with the recipe or add your own twist?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing

This Zesty Avocado-Romaine Power Salad is loaded with fresh veggies, creamy feta, and crunchy pine nuts, all tossed in a tangy lime yogurt dressing. A quick, healthy, and flavor-packed side dish!

Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing 

When you're craving a side dish that's light, fresh, and full of flavor, this Zesty Avocado-Romaine Power Salad with Lime Yogurt Dressing is the one to reach for. Packed with crisp romaine lettuce, creamy avocado, sweet mini peppers, crunchy cucumbers, and toasted pine nuts, it’s as beautiful as it is satisfying. The tangy lime yogurt dressing adds a cool, creamy finish that ties everything together—and just so happens to be one of my favorite ways to brighten up a plate.

I served this power salad alongside my Zesty Lemon Butter Pork Chops the other night, and it made for the ultimate weeknight dinner pairing. The lemony, golden-seared pork chops brought all the cozy, comfort-food vibes, while the salad kept things vibrant and refreshing. The contrast in textures and temperatures made every bite feel intentional—and made the whole meal feel a little more elevated without a lot of extra work.

If you’re looking for a balanced, easy dinner that checks all the boxes—healthy, hearty, and quick to prep—this combo is one to save. Bonus tip: that lime yogurt dressing? It’s also fantastic drizzled right over the pork chops too.

Enjoy!

What Ingredients do I need?

Produce

• Romaine lettuce (2 heads)
• Persian cucumbers
• Mini bell peppers
• Avocado
• Shredded carrots
• Garlic
• Lime
• Fresh cilantro

Dairy

• Plain Greek yogurt
• Crumbled feta cheese

Pantry

• Olive oil
• Salt
• Black pepper

Nuts & Seeds

• Sliced almonds

Substitutions and Variations

Substitutions

Whether you're working with what's on hand or adjusting for dietary needs, here are some simple swaps to keep your salad just as delicious:

• Romaine lettuce → Swap with butter lettuce, green leaf, or a spring mix for a softer texture.

• Persian cucumbers → Use English cucumbers or regular slicing cucumbers (peeled if desired).

• Bell pepper → Replace with any color bell pepper or use mini peppers.

• Avocado → Skip or sub with diced mango for a tropical twist.

• Sliced almonds → Use sunflower seeds, pine nuts or chopped walnuts.

• Crumbled feta → Goat cheese, cotija.

• Greek yogurt (for dressing) → Use sour cream.

• Fresh cilantro → Try fresh parsley or basil for a different herbal note.

Variations

This salad is easy to customize based on the season, your cravings, or what’s in your fridge. Here are some delicious ways to switch things up:

• Add a Protein – Top with grilled chicken, shrimp, or chickpeas to turn it into a satisfying main dish.

• Make it a Grain Bowl – Add a scoop of cooked quinoa, farro, or couscous for a hearty and wholesome twist.

• Go Fruity – Toss in sliced strawberries, blueberries, or pomegranate seeds for a burst of sweetness.

• Spice it Up – Add a pinch of chili flakes or a drizzle of hot honey to the dressing for a little heat.

• Swap the Dressing – Try a balsamic vinaigrette or lemon-tahini dressing for a totally different flavor profile.

• Add Crunch – Throw in some roasted chickpeas, croutons, or tortilla strips for added texture.

Kitchen Tips and Notes

These simple tips can help you make the most of your ingredients and prep time:

• Dry your romaine thoroughly – A crisp salad starts with dry lettuce! Use a salad spinner or pat the leaves dry with a clean towel.

• Make the dressing ahead – The lime yogurt dressing can be made a day in advance. Store it in the fridge and give it a stir before using.

• Cut avocado last – To keep it from browning, slice the avocado right before serving or toss it gently in a little lime juice.

• Double it for meal prep – This salad holds up surprisingly well for a few hours. Keep the dressing separate and toss just before eating.

• Serve with - Great with my Zesty Lemon Butter Pork Chops and a loaf of crusty bread!

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💬 Let’s Chat!

I’d love to hear what you think about this Zesty Avocado-Romaine Power Salad! Did you serve it as a light lunch, a fresh side, or pair it with something hearty like my Zesty Lemon Butter Pork Chops?

Let’s keep the conversation going—tag me on Instagram @SliceofSouthern and show off your colorful salad creations! Whether you swapped out ingredients or added your own twist, I’m always inspired by your kitchen creativity. 

Got a favorite variation? Drop it in the comments below so we can all try something new!

    RECIPE IS DOWN BELOW👇     

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

This vibrant, flavor-packed salad combines juicy grilled chicken, crisp peppers, creamy avocado, and a zesty lime dressing for a fresh, satisfying meal that’s as healthy as it is delicious.

Grilled Chicken Fajita Salad with Spicy Lime Dressing – Healthy Never Tasted So Good!

Who says salads have to be boring? This Grilled Chicken Fajita Salad with Spicy Lime Dressing is here to shake up your dinner game—with sizzling flavor and a little Tex-Mex flair! Think juicy, golden grilled chicken, smoky bell peppers, crisp romaine, and buttery chunks of avocado, all drizzled with a punchy lime dressing that’s got just the right kick. It’s like your favorite fajitas took a sunny vacation and came back as a salad.

This bowl is the ultimate feel-good food: bold, fresh, and totally satisfying without weighing you down. Perfect for those nights when you want something healthy but also want to feel like a total kitchen rockstar. And hey, if you eat it straight out of the mixing bowl while standing at the counter—we won’t judge.

It’s fast, it’s fiery, and it’s full of flavor. Get ready to fall in love with your new favorite weeknight salad!

Enjoy!

What Ingredients do I need?

Produce

• Limes
• Garlic
• Fresh cilantro
• Yellow bell pepper
• Red bell pepper
• Romaine lettuce
• Avocados

Protein

• Boneless, skinless chicken breast cutlets

Pantry

• Olive oil
• Brown sugar
• Red pepper flakes
• Ground cumin
• Salt

Substitutions and Variations

Substitutions

• Limes → Bottled lime juice (just make sure it's 100% juice with no added sugar)
• Garlic cloves → Garlic powder (about 1/2 tsp per clove)

• Cilantro → Fresh parsley or a mix of parsley and a tiny pinch of ground coriander

• Bell Peppers → Any color bell pepper works, or swap with poblano or sweet mini peppers

• Romaine lettuce → Mixed greens, spinach, or shredded iceberg

• Chicken breast cutlets → Boneless chicken thighs, turkey breast cutlets, or even shrimp (grill or sauté)

Variations

• Spicy Lime Shrimp Fajita Salad:  Swap chicken for grilled shrimp marinated in the same spicy lime dressing.  Add mango or pineapple chunks for a sweet contrast.

• Vegetarian Fajita Salad:  Use grilled portobello mushrooms or tofu as the protein.  Add extra grilled veggies like zucchini, onions, and mushrooms.  Use the same lime marinade as a dressing—it’s just as good!

• Fajita Rice Bowl:  Turn the salad into a warm bowl by serving it over brown rice, quinoa, or cauliflower rice.  Add toppings like sliced radishes, pickled onions, or cotija cheese.

Kitchen Tips and Notes

• Thin-slice your chicken if it's not already in cutlets. This helps it cook evenly and stay juicy.

• Chop veggies while the chicken marinates to save time later.

• Let the chicken rest after grilling—this locks in the juices and keeps it tender.

• Use a hot pan for a good sear on the chicken and peppers—medium-high heat is your friend!

• Add the dressing just before serving so everything stays crisp.

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Grilled Chicken Fajita Salad with Spicy Lime Dressing 

serves 4

Marinade/Dressing:

3 tablespoons olive oil
3oz lime juice freshly squeezed (just shy of 1/2 cup)
2 tablespoons cilantro chopped
2 cloves garlic crushed
1 teaspoon brown sugar
1/2 teaspoon red pepper flakes - adjust to your preference of spice
1/2 teaspoon ground cumin
1/2 teaspoon salt

Salad:

4 boneless chicken breast cutlets (thin sliced breasts)

2 tablespoons olive oil
1/2 yellow bell pepper, sliced
1/2 red bell pepper, sliced
5 cups chopped Romaine lettuce
2 avocados, peeled and cubed

In a bowl whisk marinade ingredients together to combine. Pour half the marinade into a resealable bag to marinate the chicken.  Add chicken breasts to the bag; refrigerate and marinate for two hours.  Place remaining marinade in a container and refrigerate to use as the dressing.  

Heat about one teaspoon of oil in a grill pan over medium-high heat and grill chicken  on each side until golden, crispy and cooked (temperature should reach 155 degrees, this will increase as the chicken rests) about 3-4 minutes per side.  Remove to a cutting board and allow to rest for 10 minutes.  

If needed add another tablespoon of olive oil.  Add peppers and cook until crisp tender, about 5 minutes.  

Slice chicken into strips.  Add lettuce to a salad bowl.  Top with avocado, peppers, and chicken.  Drizzle with remaining prepared dressing and serve.