Rainbow Light Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A vibrant medley of colorful vegetables, citrus vinaigrette, and toasted nuts for a refreshing, nutrient-packed salad. This american-inspired salads (vegetarian) ready in about 15 minutes pairs Mixed greens, Red cabbage, Carrots 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 320 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

• 4 cups Mixed greens
• 1 cup, shredded Red cabbage
• 1 cup, julienned Carrots
• 1/2 cup, diced Cucumber
• 1/4 cup, thinly sliced Red onion
• 1/2 cup Orange segments
• 8 oz Grilled shrimp
• 1/4 cup, toasted Almonds
• 3 tbsp Orange juice
• 2 tbsp Olive oil
• 1 tbsp Honey
• to taste Salt
• to taste Black pepper

Instructions

1. Step 1: In a large bowl, combine mixed greens, red cabbage, carrots, cucumber, red onion, and orange segments. Toss to mix.
2. Step 2: In a separate bowl, whisk orange juice, olive oil, honey, 1/2 tsp salt, and 1/4 tsp pepper. Pour the dressing over the salad and toss to coat.
3. Step 3: Gently fold in grilled shrimp and toasted almonds. Divide among serving bowls and enjoy immediately.