Now We're Cookin': Rainbow Salad
No one likes a boring or bland salad. Mix up your routine with this rainbow salad that is packed with nutritious and colorful ingredients. Have this as a side dish or serve with crackers at lunch for a filling treat.
Ingredients:
Salad
¼ cup radishes, sliced
¼ cup cucumbers, peeled and sliced
¼ cup cherry tomatoes, cut up into quarters
½ cup arugula
1 tablespoon chopped walnuts
¼ cup red or purple cabbage, shredded
2 large hard-boiled eggs, sliced
1 teaspoon whole flax seeds
20 small whole grain crackers such as Wheat Thins
Dressing:
2 tablespoons non-fat plain Greek yogurt
½ clove garlic, minced
½ inch fresh ginger, grated and minced
½ teaspoon ground black pepper
½ teaspoon salt
Directions:
Add radishes, cucumbers, cherry tomatoes, arugula, walnuts, cabbage, hard boiled eggs, flax seeds and mix well in a medium bowl.
Make salad dressing in a separate small bowl by adding Greek yogurt, garlic, ginger, black pepper and salt, mix well until emulsified.
Add salad dressing to salad mixture and blend well.
Serve with whole grain crackers.
Serves 2
Nutrition Facts for 1 serving or ½ of recipe
Calories 240
Fat 14 g
Sodium 190 mg
Carbohydrates 21 g
Fiber 4 g
Protein 10 g
About Now We’re Cooking
Even if you live with a health condition like diabetes or prediabetes, you can discover new ways to enjoy the foods you love while keeping your health on track and reducing your risk for disease or complications. OU Health Harold Hamm Diabetes Center presents the “Now We’re Cooking” series – recipe inspiration for people who are looking for ways to modify their cooking for better health. Click here to see more Now We're Cookin' videos.
