Salad de Colores
I’ve been making this colorful salad since we were first married. I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.
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servings
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Ingredients
- 2-3 cups Fresh spinach torn into bite-sized pieces
- 1/2 head red cabbage
- 2 large carrots peeled and shredded
- 1 Red bell pepper diced
- 1/4 cup balsamic vinaigrette salad dressing
- 1/4 cup Sunflower seeds
Ingredients
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Instructions
- In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
- Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
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