elevates the standard salad to a level of WOW!
takes greens beyond salads and sandwiches!
uses as sandwich fillers, lettuce cups, or a quick & easy salad
add some color and creamy goodness to your good clean greens with this rainbow chopped salad! taste every color of the rainbow in this tasty salad. our perfectly crunchy romaine heart leaves serve as a great bed for the colorful toppings. drizzle a generous amount of our white cheddar dressing on top for the ultimate flavor combo in this kaleidoscope of veggies!
2 servings
1 package (5 oz) organicgirl® romaine heart leaves ♥ , roughly chopped
¼ cup organicgirl® white cheddar dressing
8 ounces small blue or purple potatoes
1 cup red cherry tomatoes, halved
1 large carrot, peeled and cut into matchsticks
½ yellow bell pepper, seeded and cut into strips
½ red onion, very thinly sliced
½ cucumber, peeled and sliced
2 tablespoons sunflower seeds
♥ substitute with little gems
1. place potatoes in a medium saucepan, add cool water to cover and bring to a boil. Reduce heat to simmer until potatoes are tender, about 10 minutes. drain and rinse under cool water. thinly slice potatoes.
2. in a medium bowl, toss romaine with dressing and divide between bowls.
3. top greens with potatoes, tomatoes, carrot, bell pepper, onion and cucumber. sprinkle with sunflower seeds.
so many tasty ways to use sweet crunchy mix!
50/50
baby arugula
baby spring mix
romaine
butter, baby!
butter, plus!
baby spinach & arugula
baby spinach
baby kale
recipe reviews (1)
Nicole
I made this salad for a potluck dinner and it was the talk of the evening. I substituted the blue potatoes with purple sweet potatoes to add a little sweetness and guests absolutely loved it! Super easy and visually stunning. Highly recommend!!