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Rainbow Veggie Chip Salad

A visually stunning and healthy salad made with colorful vegetable chips and fresh greens.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

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