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In the world of culinary delights, few dishes stand out quite like the Rainbow Power Salad Bowl. This vibrant and visually appealing salad is not just a feast for the eyes; it is also a powerhouse of nutrition. Combining a myriad of fresh vegetables, wholesome grains, and protein sources, the Rainbow Power Salad Bowl is designed to offer a burst of flavors and health benefits in every bite. Whether you are looking for a quick lunch, a light dinner option, or a meal prep idea that keeps well throughout the week, this salad fits the bill perfectly.

Healthy School Lunch Salad Bowl

Discover the vibrant and nutritious Rainbow Power Salad Bowl, a colorful and healthy meal that’s perfect for any occasion. Packed with an array of fresh vegetables, wholesome grains, healthy fats, and proteins, this salad is not just appealing to the eyes but also beneficial to your well-being. Ideal for quick lunches or meal prep, you can easily customize it to fit vegan, vegetarian, or omnivorous diets. Explore the delightful flavors and health benefits of this delicious dish!
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Ingredients
  

2 cups mixed salad greens (combination of spinach, arugula, and romaine)

1 cup cherry tomatoes, halved for a burst of sweetness

1 cup cucumber, diced for a refreshing crunch

1/2 cup bell peppers (red, yellow, and green), diced for colorful variety

1/2 cup shredded carrots for additional texture and sweetness

1/4 cup red cabbage, thinly sliced for a crisp bite

1/2 avocado, diced for creaminess

1 cup cooked quinoa or brown rice, cooled (choose one for a wholesome base)

1/4 cup chickpeas, rinsed and drained for added protein

2 tablespoons feta cheese, crumbled (optional for a salty finish)

1/4 cup sunflower seeds or chopped nuts (such as walnuts or almonds) for crunch

Fresh herbs (parsley or cilantro), chopped, for a fresh garnish

Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard for a tangy kick

Salt and pepper, to taste

1 teaspoon honey (optional for a hint of sweetness)

Instructions
 

Prepare the Ingredients: Begin by thoroughly washing all vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, shred the carrots, and finely slice the red cabbage.

    Cook the Base: If using quinoa or brown rice, follow the package instructions for cooking. Once cooked, allow it to cool completely, which helps prevent wilting the greens.

      Make the Dressing: In a small mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey (if desired). Season with salt and pepper to taste, adjusting the flavors according to your preference for tartness or sweetness.

        Assemble the Salad Bowl: In a large mixing bowl or individual serving bowls, layer the base of mixed salad greens. Evenly spread the cooled quinoa or rice over the greens, followed by layers of cherry tomatoes, cucumber, bell peppers, shredded carrots, red cabbage, diced avocado, and chickpeas.

          Add the Toppings: Finish the salad by sprinkling crumbled feta cheese (if using) and a scattering of sunflower seeds or nuts across the top. Garnish with fresh herbs for a vibrant pop of flavor and color.

            Dress and Toss: Drizzle the freshly made dressing over the salad bowl. Gently toss everything together to ensure all ingredients are well coated in the dressing.

              Serve: Indulge in this nutritious salad immediately, or pack portions into lunch containers for an easy and healthy meal on the go. This salad can be stored in the refrigerator for up to 2 days, making it perfect for meal prep.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings