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It’s often said that you should “eat the rainbow,” and for good reason. Each color of fruits and vegetables signifies a different set of nutrients and health benefits. For instance, the greens in your salad—such as spinach and kale—are packed with iron and calcium, essential for maintaining strong bones and energy levels. Reds, like tomatoes and bell peppers, are rich in antioxidants, which help combat oxidative stress and reduce the risk of chronic diseases.

Healthy School Lunch Salad Bowl

Discover the colorful and nutritious Rainbow Power Salad Bowl, a vibrant meal that not only pleases the eye but also fuels your body with essential vitamins and minerals. This versatile salad features a medley of fresh ingredients, including leafy greens, crunchy bell peppers, and sweet cherry tomatoes. Perfect for any dietary preference, it's a delightful choice for family meals or meal prep. Get inspired to embrace healthy eating with this nutrient-packed, delicious recipe!
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Ingredients
  

2 cups mixed salad greens (spinach, arugula, romaine)

1 cup cherry tomatoes, halved

1 cup cucumber, diced

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

1/2 cup shredded carrots

1/4 cup red cabbage, thinly sliced

1/2 avocado, diced

1 cup cooked quinoa or brown rice

1/4 cup chickpeas, rinsed and drained

2 tablespoons feta cheese, crumbled (optional)

1/4 cup sunflower seeds or nuts (e.g., walnuts, almonds)

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

Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper to taste

1 teaspoon honey (optional)

Instructions
 

Prepare the Ingredients: Start by washing and prepping all the vegetables. Halve the cherry tomatoes, dice the cucumber and bell peppers, shred the carrots, and thinly slice the red cabbage.

    Cook the Base: If using quinoa or brown rice, cook according to package instructions. Let it cool completely before adding it to the salad.

      Make the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (if using), and season with salt and pepper to taste. Adjust the acidity or sweetness according to your preference.

        Assemble the Salad Bowl: In a large mixing bowl, or for individual servings, layer the salad greens, followed by the quinoa or rice, and then top with the cherry tomatoes, cucumber, bell peppers, shredded carrots, red cabbage, avocado, and chickpeas.

          Add the Toppings: Sprinkle crumbled feta (if using) and sunflower seeds or nuts on top of the bowl. Garnish with fresh herbs for an extra burst of flavor.

            Dress and Toss: Drizzle the homemade dressing over the salad bowl. Toss gently to combine all ingredients and ensure they are coated in the dressing.

              Serve: Enjoy immediately, or pack into lunch containers for a healthy school lunch. This salad keeps well in the fridge and can be stored for up to 2 days.

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