Rainbow Salad


  • 4 c. washed spinach or chopped romaine lettuce
  • 2 c. softened kale
  • 1 c. chipped raw sweet potato
  • 1 c. grape tomatoes
  • 2 medium carrots, shredded
  • 1 small yellow squash, diced
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 c. raw red cabbage
  • 1 red delicious apple, diced
  • 1/2 c. raisins or dried cranberries
  • 1 c. sliced black olives
  • 1 c. kidney beans, rinsed and drained
  • 1 avocado, diced
  • 1 medium raw beet, shredded
  • 2 Tbsp. raw pumpkin seeds
  • 2 Tbsp. raw sunflower seeds


  1. In a large bowl, toss spinach, kale, tomato, sweet potato, carrot, yellow squash, zucchini, red pepper, orange pepper, red cabbage, apple, olives, and kidney beans together.
  2. Add avocado, then place beets in the center. Sprinkle with pumpkin seeds and sunflower seeds. Serve with Zesty Caribbean-Italian dressing.

* To chip sweet potatoes, cut off little pieces with knife or peeler. To soften kale, rub between gloved hands until softened.

Browse Cook(s): Inskip Allsop Dorrel McLaren
Browse Theme(s): Salads

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.