Rainbow Salad

This salad is (almost) too pretty to eat and hits all the makes when we say to “eat the rainbow”



  • 1/2 head of kale, torn into bite sized pieces and stems removed
  • 2 carrots, peeled shredded
  • 1/2 red pepper, chopped
  • 1/2 yellow pepper, chopped
  • 1/4 purple cabbage sliced thinly
  • 1/2 box spiralized beets
  • 1/2 cup frozen (then thawed) edamame pods
  • 1/2 cup white beans, drained and rinsed

Wash & prep all ingredients. Combine all ingredients in a large bowl and toss with your favorite homemade dressing (or check out the fresh options we have in the produce department)

Newsletter Signup