Fun-Filled Rainbow Veggie Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A crunchy, colorful salad with a tangy citrus dressing that’s as joyful to eat as it is to look at. This american-inspired salads ready in about 15 minutes pairs mixed greens, red bell pepper, yellow bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 cups mixed greens
• 1/2 cup red bell pepper
• 1/2 cup yellow bell pepper
• 1/2 cup carrot
• 1/2 cup purple cabbage
• 1/2 cup cherry tomatoes
• 1/4 cup red onion
• 2 tablespoons lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: In a large bowl, combine 5 cups mixed greens, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced yellow bell pepper, 1/2 cup shredded carrot, 1/2 cup thinly sliced purple cabbage, 1/2 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
2. Step 2: Whisk 2 tablespoons lemon juice, 3 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl until emulsified and glossy.
3. Step 3: Pour the dressing over the salad and toss gently with tongs until all vegetables are evenly coated and glistening.
4. Step 4: Serve immediately at room temperature for maximum freshness and vibrant color contrast.