Rainbow Salad with Feta Dressing

Name: Rainbow Salad with Feta Dressing
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 1 Salad:; 1 cup medium carrot; 1 cup red cabbage; 4 baby spinach leaves; 3 oz (56g) cherry tomatoes; 2 tbsp. broccoli, boiled; 1 tsp. DRESSING:; 1 tsp. mayonnaise; 1 sour cream; 1 tsp. apple cider vinegar; to taste cloves garlic, minced; 2 tbsp. Dijon Mustard; salt and pepper; crumbled feta cheese or dairy-free cheese

Finely chop the spinach, shred the carrot and cabbage, slice the tomatoes into quarters.

Cook20 min
Total20 min
Serves3
LevelEasy

Lunch Gluten-Free Keto Low-Carb Vegetarian

Ingredients

1 Salad:
1 cup medium carrot
1 cup red cabbage
4 baby spinach leaves
3 oz (56g) cherry tomatoes
2 tbsp. broccoli, boiled
1 tsp. DRESSING:
1 tsp. mayonnaise
1 sour cream
1 tsp. apple cider vinegar
to taste cloves garlic, minced
2 tbsp. Dijon Mustard
salt and pepper
crumbled feta cheese or dairy-free cheese

Preparation

Finely chop the spinach, shred the carrot and cabbage, slice the tomatoes into quarters.
Boil the broccoli into lightly salted water until just fork-tender for about 2-3 minutes.
Puree the dressing ingredient with the help of immersion blender until smooth.
Pour the dressing over the sliced salad ingredient, toss to coat evenly, enjoy!