Oz Rainbow Salad Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A stunningly colorful salad bursting with the vibrant hues of the Land of Oz, featuring tangy lemon dressing and fresh garden produce. This American salad recipe, ready in about 15 minutes, pairs mixed greens, shredded carrots, and diced red 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 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" 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.

Prep: 15 min Serves 4 American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups mixed greens, 1/2 cup shredded carrots, 1/2 cup diced red bell pepper, 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup sliced purple cabbage, and 1/4 cup chopped red onion.
  2. Step 2: Whisk together 3 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and a pinch of salt in a small bowl until fully emulsified and smooth.
  3. Step 3: Drizzle the dressing over the salad and toss gently until all greens are evenly coated without becoming soggy. The dressing should form a thin, glossy layer on the vegetables.
  4. Step 4: Sprinkle 1/4 cup sunflower seeds over the top just before serving. The salad should display a vibrant rainbow of colors with a balance of sweet, tangy, and crunchy textures.