Rainbow Veggie Chip Salad
A visually stunning and healthy salad made with colorful vegetable chips and fresh greens.
Ingredients
- 1 large beetroot thinly sliced
- 1 large carrot thinly sliced
- 1 sweet potato thinly sliced
- 1 zucchini thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Salad Base
- 4 cups mixed greens arugula, spinach, lettuce
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes halved
- 1/4 cup sliced red onion
Dressing
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard
- 1 teaspoon honey
- Salt and black pepper
Instructions
- Thinly slice the vegetables and toss them in a bowl with olive oil, salt, and black pepper.
- Spread the vegetable slices on a baking sheet in a single layer. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, checking occasionally until crisp and golden.
- For the salad base, combine the mixed greens, diced cucumber, cherry tomatoes, and red onion in a large salad bowl.
- Whisk together the olive oil, apple cider vinegar, mustard, honey, salt, and black pepper for the dressing.
- Top the salad with the crispy vegetable chips and drizzle the dressing over it. Toss gently and serve immediately.
NUTRITION FACTS (Per Serving)
Calories: 250 kcal
Carbs: 28 g
Fat: 12 g
Protein: 5 g