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Rainbow Layered Salad Recipe

Contributors: Romina Barritta de Defranchi, DTR

Published: March 4, 2018

Rainbow Layer Salad
Rebecca Clyde MS, RDN, CD

This salad has the colors of the rainbow and is made with handy ingredients such as frozen corn. Twitter Logo

Ingredients

1 pint red grape or cherry tomatoes, quartered
1 cup shredded carrots
1 cup frozen corn kernels
2 Hass avocados, pitted and sliced into thin wedges
1 cup thinly sliced red cabbage
1 cup crushed blue corn chips
Juice of 1 lime
Juice of 1 lemon
¼ cup olive oil
½ teaspoon salt
Freshly ground pepper to taste

Directions

Before you begin: Wash your hands.

  1. In a clear glass serving bowl, layer the tomatoes, carrots, frozen corn, avocados, red cabbage and blue corn chips in order. Let stand at least 15 minutes for corn to fully defrost.
  2. Make salad dressing by whisking together lime juice, lemon juice, olive oil, salt and pepper.
  3. Serve salad with dressing on the side.

Nutrition Information

Serving size: 1 cup of salad with dressing
Serves 6

Calories: 285; Total fat: 21g; Saturated fat: 3g; Cholesterol: 0mg; Sodium: 229mg; Carbohydrates: 27g; Fiber: 7g; Sugars: 11g; Protein: 3g; Potassium: N/A; Phosphorus: N/A

Romina Barritta de Defranchi, DTR, is a dietitian based in Buenos Aires, Argentina.

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