Shop House Ranch

Whole30 House Ranch Dressing is drizzled over a rainbow of colorful veggies and fresh greens for a crisp, refreshing salad that will help you savor the season.

This recipe is excellent as a side or starter, or add some leftover protein for a complete meal on the go!

Whole30 House Ranch Rainbow Salad

Photo Credit: Sarah Steffens
Whole30 House Ranch Rainbow Salad

Whole30 House Ranch Rainbow Salad

No ratings yet
Prep Time 10 mins
Cook Time 0 mins
Servings 4

Ingredients
  

  • 8 cups mixed salad greens
  • 1 sm zucchini ends removed & peeled as ribbons
  • 1/2 cup shredded carrot
  • 1/2 cup snap peas ends removed and strung
  • 1/2 yellow bell pepper seeded & minced
  • 4 med radishes ends removed & minced
  • 1/2 cup English peas

For serving

  • 1 bottle of Whole30 House Ranch dressing

Instructions
 

  • Add mixed lettuce to a large serving bowl and top with zucchini, shredded carrot, snap peas, yellow bell pepper, radish and English peas.
  • When ready to serve, pour 1/2 bottle of Whole30 House Ranch Dressing over the salad and toss well.
  • Store any leftovers in the fridge for up to 5 days.
  • Enjoy!
Tried this recipe?Let us know how it was!
Shop House Ranch

Published by Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.

Sarah Steffens

Recipe Creative

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.