Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Low-Fat Rainbow Salad
A visually stunning assembly of thinly sliced red cabbage, carrots, yellow peppers, and leafy greens tossed in a light vinaigrette. This salad focuses on high fiber and high volume with very few calories, making it ideal for weight management. The variety of colors ensures you are getting a wide spectrum of essential phytonutrients.
A visually stunning assembly of thinly sliced red cabbage, carrots, yellow peppers, and leafy greens tossed in a light vinaigrette. This salad focuses on high fiber and high volume with very few calories, making it ideal for weight management. The variety of colors ensures you are getting a wide spectrum of essential phytonutrients.
Ingredients
- 50 g Cherry Tomato, quartered
- 13.3 oz Cucumber, diced
- 50 ml Hard Egg, chopped boiled
- 50 g Red Capsicum, chopped
- 4.32 piece(s) Red Onion, chopped
- 50 g Ashgrove Wasabi Cheese, diced flavored
- 1 cup Iceberg Lettuce, shredded
- 1/2 medium Avocado, diced
Instructions
- Combine all ingredients in a salad bowl, and toss together!
Storage and Meal Prep Tips
Plan portions
Pre-portion this recipe so calories and macros are easier to track in CALRI during the week.
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