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Confetti Salad by Jean Carper

Confetti Salad by Jean Carper

USA WEEKEND columnist Jean Carper

A colorful, crispy dish packed with powerful cancer fighters, including folic acid.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Put first five ingredients in a bowl. Whisk together oil, vinegar, juice. Toss all. Serve.
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Reviews

CRUISEM
15
5/22/2005

Absolutely yummy!! It is a perfect salad for a light summer meal. We made it with turkey burgers and iced tea. I followed the recipe exactly and it is really good. Next time I might try adding some dried cranberries. Thanks so much ~ we love it!!!!

MargCanCook
5
5/29/2011

Very different from the ordinary. My company emptied the entire bowl. I added dried cranberries and added 2 teas. agave nectar to the dressing. Wonderful......

LiaS
5
4/15/2009

I was so glad to find this recipe here. I've had it for years (probably got it from a USA Weekend supplement to my newspaper), but lost my recipe card. This makes a very pretty, very healthy, very tasty salad! Great for summer potlucks.