Rainbow Salad

So my lil Gracie is obsessed with rainbows, as are most 4 year old girls!  I made up this salad for her as she loves her salad and veges raw, plus its much easier. This salad is a great one to make for the kids that everyone can like , or for lunches for adults and kids. And after all, we are supposed to try and include a rainbow of coloured foods into our daily diet, in order to get enough nutrients and antioxidants so the name is quite appropriate. Double the the ingredients and prep them on a Sunday evening and you’ve got lunch for the next few days. Add a tin of tuna or some steamed chicken or boiled eggs to boost the protein in it to keep you full until dinnertime. 


  • 1 cup baby spinach
  • 2 grated carrots
  • 1/2 tub cherry tomatoes
  • 1/2 red capsicum sliced
  • 1/8 grated or chopped purple cabbage
  • 1 steamed corn cob or 1/2 tin 
  • 2 large beets (either grated or tinned or roasted, whatever you want)
  • handful of blueberries
  • handful of mint, roughly chopped


  • 1/4 cup olive oil
  • 1/4 cup orange juice or cranberry juice
  • 1 tablespoon of hummus

Basically grate the carrots and cabbage. Slice the corn off the cob and cherry toms and beets in half. Then throw all the ingredients together in a big bowl with the baby spinach and sprinkle the blueberries on top. I added them in as Grace pointed out it was missing blue from the rainbow! Plus they taste good with feta which I also sprinkled over the top after I’d dished the kids salad up.  In a jar or bowl add the dressing ingredients and stir or shake until its all mixed. The dressing looks like it’s split a little but it still tastes fine and you don’t even notice once its all mixed through the dressing. Thermo owners obviously you can grate your veges or do your dressing in it, I didn’t bother for this one though. 


If super sensitive to fructose either leave the beets out or just eat 2 slices, as that’s what we can usually tolerate. Either juice should be fine. And the small amount of hummus should be tolerated but if super sensitive either make your own (I’ll post a recipe shortly!) or add 1 teaspoon of tahini. 

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