Rainbow Salad Recipe

Summary

Preparation Time5 MinDifficulty LevelEasy
Health IndexHealthyServings1
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Bacon rashers4
 Spinach1 Bunch (100 gm), leaves shredded (English Type)
 Carrots2 , cut into thin strips
 Yellow pepper1 , cut into thin strips
 Red pepper1 , cut into thin strips
 Snow peas4 Ounce, cut into thin strips (125 Grams, Mangetout)
 Feta cheese6 Ounce, crumbled (185 Grams)
 Walnuts4 Ounce, chopped (125 Grams)
For chive dressing
 Snipped fresh chives1 Tablespoon
 Mayonnaise4 Fluid Ounce (1/2 Cup Or 125 Milliliter)
 Tarragon vinegar2 Tablespoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2431 Calories from Fat 1910

% Daily Value*

Total Fat 218 g335.9%

Saturated Fat 46.3 g231.3%

Trans Fat 0 g

Cholesterol 235.9 mg

Sodium 2627.2 mg109.5%

Total Carbohydrates 65 g21.5%

Dietary Fiber 20.6 g82.4%

Sugars 27.2 g

Protein 68 g135.1%

Vitamin A 731.9% Vitamin C 845.1%

Calcium 118% Iron 63.9%

*Based on a 2000 Calorie diet

Directions

1. Cook bacon under a preheated hot grill for 5 minutes or until very crisp. Drain on absorbent kitchen paper and when cool break into bite-sized pieces.
2. Place spinach, carrots, yellow pepper, red pepper, snow peas (mangetout) and bacon in a salad bowl and toss to combine. Scatter with feta cheese and walnuts.
3. To make dressing, place chives, mayonnaise, vinegar and black pepper to taste in a bowl and whisk to combine. Drizzle dressing over salad and serve immediately.
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