Ingredients
Scale
- 1 cup red bell pepper, diced
- 1 cup orange carrots, shredded
- 1 cup yellow bell pepper, diced
- 2 cups fresh spinach, chopped
- 1 cup blueberries
- ½ cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Wash and dry the vegetables. Dice the red and yellow bell peppers, shred the carrots, and chop the spinach.
- In a large bowl, combine the diced bell peppers, shredded carrots, chopped spinach, and blueberries.
- Sprinkle crumbled feta cheese over the vegetable mixture.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and gently toss to combine.
- Serve immediately for best flavor and freshness.
Notes
- Use the freshest vegetables available for maximum flavor and nutrition.
- Dress the salad lightly to avoid sogginess.
- Customize by adding other colorful vegetables like avocados or purple cabbage.
- Store dressing separately if making ahead to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg