Rainbow Salad with Sauteed Veggies and Boiled Potatoes


"Our rainbow salad with sauteed veggies and boiled potatoes is full of crunch and well-seasoned ingredients."


Feast on all the colors of the rainbow!

Eating all the colors of the rainbow ensures we get a nutrient dense meal, packed with nearly all the vitamins and minerals our body needs for the day.

There’s a fine balance of protein, fat, and carbs in a well-rounded meal, and adding pepitas to this salad strikes a perfect balance.

Prep Time: 20 Min

– Potatoes – Red Cabbage – Yellow Bell Pepper  – Red Leaf Lettuce 

total Time: 45 MIN

Key Ingredients

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Step 1

In a small pot of boiling water, cook little potatoes 12-15 minutes until tender. Toss together with olive oil, parsley, salt and pepper.

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Step 2

Heat olive oil in a large skillet over high heat; cook and stir cabbage and yellow bell pepper in the hot oil, stirring every 30 seconds, until tender, 5 to 7 minutes. Put aside on a plate. 

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Step 3

In two separate bowls, lay down one cup of red leaf lettuce, followed by 1/2 cup beet, 1/4 cup radishes, 1/2 cup each sautéed cabbage and bell pepper, 1/2 cup carrot, 1/2 cup cucumber, 1 tablespoon pumpkin seed, and 1/2 cup potatoes. 

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Serve and enjoy! Click the link below to view the full recipe and step-by-step instructions.

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