Rainbow Salad

Recipe from

Southern Living


1/2 (10-ounce) package finely shredded cabbage
1/2 head romaine lettuce, chopped
2 medium carrots, grated
2 celery ribs, chopped
2 green onions, chopped
1 tomato, chopped
1 cucumber, chopped
1/2 red bell pepper, diced
1/2 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper


Combine first 11 ingredients in a large bowl; cover and chill 1 hour. Toss salad with Dijon Vinaigrette or Lite Herb Dressing before serving.

January 2002
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