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–+ servings

Rainbow Crunch Salad

Print Recipe
A dairy-free and veggie-loaded slaw-meets-salad that takes under 15 minutes to whip together.
Course Salads
Cuisine American
Keyword cole slaw, dairy free, salad, slaw, summer, veggies
Prep Time 10 minutes
Cook Time 6 minutes
Additional Time 4 minutes
Total Time 20 minutes
Servings 8 servings
Calories 159
Author Laurie McNamara

Ingredients

  • 3 tablespoons white wine vinegar
  • 1 heaping tablespoon honey
  • 1/4 cup extra light olive oil
  • 1/2 teaspoon kosher salt
  • fresh ground black pepper to taste
  • 24 ounces chopped salad mix or cole slaw mix (I used both Dole's Asain and Summer Garden Blend)
  • 1/2 cup diced red bell pepper
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup pine nuts

Instructions

  • In a small bowl combine the vinegar and honey. Whisk in the olive oil and season with salt and pepper.
  • Then in a large bowl combine the slaw, bell pepper, craisins and nuts. Pour dressing over top and toss to coat the salad in the dressing. Season with more salt and pepper if desired.
  • Serve immediately or refrigerate for 1 to 2 hours before serving.

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 170mg | Potassium: 266mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6591IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 1mg