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Salad de Colores

Salad de Colores

  • Prep

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L. Stafford

This kaleidoscope of a salad is bursting with color and nutrients! Use organic whenever possible and a balsamic vinaigrette salad dressing.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 351 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired.
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Reviews

MONARCH38
24
10/1/2004

SUPER SALAD! I absolutely LOVED this salad! Added 1/2 cup red onion (chopped fine), 1/2 cup pecans (chopped fine), and 1/2 cup bacon bits. Used sunflower seeds (about 2 oz) instead of pumpkin seeds. Served with Paul Newman's Balsamic Vinegarette (Light or Reg - both exceptional). What a nutritious and tasty salad! Simply fabulous! I tried some with spinach and some without and it's great both ways! Thanks for such a wonderful post!

NPRINCE
19
4/17/2003

When I first saw these ingredients, I thought this salad would be rather bland! WRONG!! It was delicious! Went over well with the guests and it was extremely healthy. Nice change from the lettuce and tomato salad. Thanks for sharing this one. I'll definitely be serving this one again!

bluebayou
18
3/17/2003

This is really a colourful salad and quite delicious. Very crunchy texture. I added a red onion to mine. I also made a dressing of olive oil, lemon juice, garlic powder and salt & pepper.