This honey mustard rainbow salad features a variety of colorful vegetables and a honey mustard dressing. It is a vibrant and flavorful light meal or side dish.

This simple salad is a perfect main or side dish for any occasion. It’s colorful and crunchy. The cheddar cheese pairs will with the honey mustard dressing.

Serve lemon sorbet for dessert and end your meal deliciously.

A colorful mixed vegetable salad in a white bowl, featuring diced mango, cherry tomatoes, bell peppers, cucumber slices, red cabbage, and greens, with a jug of dressing in the background.

Table of Contents

Honey Mustard Rainbow Salad

This Rainbow Salad has fresh carrots, bell peppers, cucumbers, tomatoes, and onions. However, you can substitute any produce, so use what you have on hand or your favorite fruits and vegetables. Feel free to add other ingredients, such as nuts, seeds, or dried fruit, to add texture and flavor.

I find that kids tend to eat salad better if they have seeds and dried fruit in them. They also like to eat it with their hands and dip the vegetables into the dressing. (Hey, whatever works to get veggies in their little bodies works for me!)

A large bowl of mixed salad featuring lettuce, avocado, tomatoes, mango, purple cabbage, and shredded carrots, with a jar of dressing in the background. Two forks are placed in the salad.

The honey mustard dressing is a key component of the salad and gives it its signature flavor. It is made with a combination of honey, mustard, oil, and lemon juice. The dressing is tangy and sweet, with a creamy texture.

This popular recipe is both visually appealing and delicious. It is a healthy and refreshing option that is perfect for any occasion.

🛒 Ingredients

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

You can easily add a protein to this salad. Try grilled chicken or shrimp.

lettuce
grape tomatoes
bell peppers
carrot
cucumber
red cabbage
red onion
almonds
cheddar cheese

A white bowl filled with a warm broth soup containing herbs and small chunks of vegetables, with a spoon inside.

Honey Mustard Dressing

olive oil
honey
Dijon mustard
sea salt
ground black pepper
parsley
lemon juice

A colorful salad with cherry tomatoes, cucumber slices, red cabbage, yellow bell peppers, shredded carrots, and chopped nuts is being mixed with a fork in a white bowl. — To clarify, the carrots are shredded and the cheddar cheese is cubed. This salad doesn’t have peaches or mangos, however, that would be a lovely addition.

🥗Method

Wash your vegetables really well with my Vegetable Wash. Then slice, dice, shred, and cube the ingredients.

Next, add all salad ingredients to a large salad bowl and toss.

Now, it’s time to make the salad dressing. You can actually make the Honey Mustard Dressing early if you prefer it to be cold. Plus it’ll keep in the fridge for a week and is good as a dip or on sandwiches. You may find you want to keep some made all the time. All you do is add all the dressing ingredients to a small bowl and whisk or add them to a jar, place the lid on it, and shake vigorously.

If you make the dressing beforehand, don’t add it to the salad until you’re ready to serve it. Then, simply pour it over the vegetables and toss.

Serve immediately with your favorite main dish.

A colorful salad in a white bowl featuring mixed greens, cherry tomatoes, cucumber slices, diced mango, shredded carrots, purple cabbage, chopped nuts, and herbs.

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Honey Mustard Rainbow Salad

This honey mustard rainbow salad features a variety of colorful vegetables and a honey mustard dressing. It is a vibrant and flavorful light meal or side dish.

Author: Paula

5 from 1 vote

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Prep Time: 5

Cook Time: 1

Servings: 4 servings

Ingredients

4 cups 7.05 oz | 200 g lettuce
1 cup (5.3 oz | 150 g) grape tomatoes halved
2 cups (12.34 oz | 350 g) bell peppers red, yellow, &/or orange, cut in cubes
1 cup 4.51 oz | 128 g carrot shredded
1 cup 5.3 oz | 150 g cucumber sliced
1 cup 3.13 oz | 89 g) red cabbage finely sliced
1 small red onion finely sliced
¼ cup (0.95 oz | 27 g) almonds chopped
1 cup (4.4 oz | 125 g) cheddar cheese diced

Honey Mustard Dressing

¼ cup 2.02 fluid oz | 60 ml olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh parsley
1 tablespoon fresh lemon juice

Instructions

Add all salad ingredients in a salad bowl.
4 cups 7.05 oz | 200 g lettuce, 1 cup (5.3 oz | 150 g) grape tomatoes, 2 cups (12.34 oz | 350 g) bell peppers, 1 cup 4.51 oz | 128 g carrot, 1 cup 5.3 oz | 150 g cucumber, 1 cup 3.13 oz | 89 g) red cabbage, 1 small red onion, ¼ cup (0.95 oz | 27 g) almonds, 1 cup (4.4 oz | 125 g) cheddar cheese

Honey Mustard Dressing:

In a small bowl, combine all dressing ingredients. Pour on the vegetables. Toss.
¼ cup 2.02 fluid oz | 60 ml olive oil, 2 tablespoons honey, 1 tablespoon Dijon mustard, ½ teaspoon sea salt, ½ teaspoon black pepper, 1 tablespoon fresh parsley, 1 tablespoon fresh lemon juice
Serve immediately with your favorite main dish.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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