Rainbow Salad with Blueberry Balsamic Vinaigrette
This heart healthy salad is everything summer! A simple throw-together meal that's great for packing for lunch, or dinner on a steamy evening.
Servings 2
Calories 303kcal
Equipment
- Immersion blender or small food processor
Ingredients
For the Rainbow Salad
- 4 cups Baby Spinach
- ½ cup chopped Tomatoes (or whole grape tomatoes)
- ¼ cup Red Raspberries
- 1 Carrot julienne or shredded
- ½ Yellow Pepper chopped
- ½ cup Blueberries
- ½ cup Purple Cabbage shredded
- 1 cup Black Beans (canned without salt if possible)
For the Blueberry Balsamic Vinaigrette (makes ~10 servings)
- ½ cup Blueberries
- ½ cup Olive Oil
- 3 tablespoon Balsamic Vinegar
- 2 tablespoon Walnuts
- Water to thin
- optional 2 tsp Honey if needed to reduce tartness
Instructions
- Prep the vegetables by shredding the carrot and cabbage, and chopping the tomato and pepper.
- Arrange the salad ingredients on two plates, in any way you like.
- Note: to arrange in a rainbow pattern, make columns of the following, in this order - tomatoes and raspberries, carrots, yellow pepper, space for green spinach, blueberries, cabbage, and black beans.To save on time, simply toss all the ingredients together!
- Make the dressing by adding all the dressing ingredients to a small food processor, and process on high until blueberries are completely pureed into the dressing. If the dressing is thick, add a tablespoon or so of water to thin it out.An immersion blender will work for this as well.
- Taste, and add some honey if needed to tame the tartness. This will depend on the sweetness of your blueberries.
- Drizzle about 2 tablespoons of the dressing on each salad.
Nutrition
Serving: 2Tbsp dressing on ½ salad recipe | Calories: 303kcal | Carbohydrates: 40g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 1054mg | Fiber: 13g | Sugar: 12g | Vitamin A: 1911IU | Vitamin C: 128mg | Vitamin K: 322µg | Calcium: 119mg | Iron: 4.4mg | Magnesium: 133mg
