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The Rainbow Power Salad is more than just a colorful dish; it’s a vibrant celebration of health and nutrition that brings together an array of fresh vegetables, leafy greens, and delicious toppings. This visually appealing salad is perfect for those looking to incorporate a variety of nutrients into their meals while enjoying a burst of flavors. With its stunning presentation, the Rainbow Power Salad not only satisfies the palate but also serves as a nourishing option for anyone aiming to eat more healthily.

Healthy School Lunch Ideas Salad

Discover the vibrant Rainbow Power Salad, a colorful and nutritious dish that brings together a variety of fresh vegetables and leafy greens. This visually striking salad offers rich vitamins and minerals essential for optimal health, making it perfect for any meal. Customize it with seasonal ingredients, enjoy the delightful mix of textures, and experience the health benefits of fresh produce. Elevate your meals with this nutrient-packed option that’s as tasty as it is beautiful!
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Ingredients
  

2 cups mixed leafy greens (spinach, arugula, and kale)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup shredded carrots

1/2 cup bell peppers, diced (any color)

1/2 cup corn (fresh or canned)

1/4 cup red onion, thinly sliced

1 avocado, diced

1/4 cup feta cheese (optional)

1/4 cup sunflower seeds or pumpkin seeds (for crunch)

1/4 cup fresh cilantro or parsley, chopped

Salt and pepper to taste

For the Dressing:

1/4 cup olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and pepper to taste

Instructions
 

Prepare the Greens: In a large bowl, combine the mixed leafy greens as the base for your salad.

    Chop the Veggies: Add the cherry tomatoes, cucumber, shredded carrots, bell peppers, corn, and red onion to the bowl. Toss everything together gently.

      Add Avocado & Feta: Carefully mix in the diced avocado and feta cheese (if using), ensuring not to mash the avocado.

        Toast the Seeds: In a dry skillet over medium heat, toast the sunflower or pumpkin seeds for 3-4 minutes, stirring constantly until fragrant. Add them to the salad.

          Make the Dressing: In a small bowl or jar, combine the olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake until emulsified.

            Dress the Salad: Pour the dressing over the salad and toss gently until all ingredients are coated evenly.

              Garnish: Finish with the chopped fresh cilantro or parsley. Adjust seasoning with more salt and pepper if needed.

                Serve or Pack: Serve immediately or pack into lunch containers for an easy school lunch. Enjoy!

                  Prep Time: 15 minutes | Total Time: 15 minutes | Servings: 4