Confetti Salad Recipes

This recipe is adapted from one found on www.smittenkitchen.com. Makes 8 servings of 1 cup each. The ingredients are approximate, there is no need to be precise with this. Pretty much just add everything to taste! (This is also great as a salsa like dip for light tostito chips!) For more visual effect, use 1 green pepper and 1 each of red, orange, and yellow.

This is an attempt to simulate Don Quixote Mexican Grill's Rocinante Salad.

This is my version of a salad by Master Gardener Ijendu Obasi. It's a tasty, low calorie, nutrient dense salad.
Thanks you, Mr. Obasi.

A vibrantly colorful salad of broccoli, cauliflower, red pepper and carrots. Recipe found on fooddonelight.com

Crunchy raw salad, easy to make, add in what you have, lasts for 3 or 4 days in frig

A great summer salad that is sweet, spicy, healthy and refreshing.

Makes 8 one cup servings

Couscous is pasta from northern Africa that cooks almost instantly and makes a beautiful and flavorful salad. Whole-wheat couscous is sold in natural food stores and some supermarkets.

Very light.

1/2 is 4 points on WW points plus.

I make mine in a big batch then separate it into 3 containers 2 go in the freezer and one goes in the fridge. Makes 8 cups total

Healthy, fun, delicious and filling salad. Great for lunch, dinner, parties, picnics, or just because.

My Aunt made this... I had seconds!

Great over arugula!

Packed with veggies and protein from the quinoa. Makes a great side dish. I like it for a mid-afternoon snack.

A colorful mix of veggies, pasta, turkey pepperoni, and mozzarella cheese makes this lowfat pasta salad not only look great, but it's healthier than most! (See my note about sodium below the ingredients list).

From "The Vegetarian Family Cookbook"

Easy and a great summer dinner.

Simple to make. Tasty for a quick lunch, wrap it up in a whole wheat tortilla, or toss in some cooked brown rice.

I love to serve this with buffalo chicken over a big salad or with buffalo chicken joes. Feta is a nice alternative to bleu cheese. If you'd prefer bleu cheese you can sub it for the feta and use bleu cheese dressing instead of ranch.

Got this recipe from Healthy Cooking Magazine and it's SO GOOD! The original recipe calls for red bell peppers, I didn't have any on hand so I used radishes instead. I also used 2 cups of black beans I had already prepared, the recipe calls for 1 15-oz can of black beans.