Jan
08

Rainbow Apple Salad Recipe

By · Print This Post Print This Post

I’ve had a few questions about the Rainbow Apple Salad I included in my menu last week, so I thought I would share the recipe.

Inspired by Debbi’s recipe for Broccoli Apple Slaw, I threw together a salad after seeing a bag of Rainbow Salad at Wegmans. I have really been enjoying the salad for lunches during the week. The recipe keeps evolving, but this is what I’m enjoying right now.

Rainbow Apple Salad

Ingredients:

  • 6-8 Cups Shredded, or julienned, Vegetables, including broccoli, cauliflower, purple cabbage and carrots (I purchase a 10 oz. bag of Wegman’s Rainbow Salad and add some matchstick carrots.)
  • 2 large crisp and sweet apples, cored and chopped (about 4 cups)
  • 1 Cup dried Cranberries
  • 1/2 Cup Poppyseed dressing (Read the ingredients to make sure it’s gluten-free or try my recipe for Honey Poppyseed Dressing.)
  • 1/2 Cup chopped nuts or sunflower seeds (optional)

Directions:

  1. Combine the vegetables, apples, and cranberries.
  2. Pour the dressing on the salad, and toss to evenly coat the salad.
  3. If desired, sprinkle nuts or sunflower seeds on top.
Additional Notes:
  • This makes a salad large enough to share — about 8 servings.
  • It’s great as a side salad, too. Serve with Pulled Pork Sandwiches or a simple grilled chicken breast.

Review More Great Recipes

Find more gluten-free recipes at Gluten-Free Wednesdays at The Gluten-Free Homemaker.
Find more healthy recipes at Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

 

Categories : Recipes, Salads

52 Comments

1

[…] Saturday – Grilled Chicken Strips, Rainbow Apple Salad […]

2

[…] Thursday – leftovers with Rainbow Apple Salad […]

Leave a Comment