Rainbow Jumpstart Power Salads - Jamie L.

Even the kids will eat it!

Makes 5 generous salads

Ingredients

Greens

• 3 cups fresh spinach

• 2 cups romaine lettuce, chopped

• 1½ cups kale, ribs removed and finely chopped

• 1½ cups arugula

• Total: about 8 cups of mixed greens, or roughly 1½–1¾ cups per container

Colorful toppings

• 1 (15-ounce) can chickpeas, drained and rinsed — about 5 tablespoons per salad

• 1 cooked medium-to-large sweet potato, diced — about ¼–⅓ cup per salad

• 1 yellow bell pepper, diced — about ¼ cup per salad

• 1 medium cucumber, diced — about ¼ cup per salad

• 25–30 blueberries — about 5–6 per salad

• 1 small red onion, finely diced — about 1 tablespoon per salad

• 2 Roma tomatoes, diced — about ¼–⅓ cup per salad

• About 5 tablespoons broccoli sprouts — approximately 1 tablespoon per salad

For serving

• Jumpstart Balsamic Vinaigrette

• Five 2-ounce lidded condiment cups, one for each salad

How to Make Five Salads at Once

1. Prepare all of your ingredients first

Set out your five salad containers in a row. This makes assembly fast and helps you divide everything evenly.

Drain and rinse the chickpeas. Dice the cooked sweet potato, yellow pepper, cucumber, red onion, and Roma tomatoes. Wash the blueberries and prepare the broccoli sprouts.

Tip: If your sweet potato isn't already cooked, roast or microwave it ahead of time and allow it to cool before assembling the salads.

2. Make the greens mixture

Remove the ribs from the kale and chop it into small, bite-sized pieces.

Chop the romaine and add it to a large mixing bowl with the:

• spinach

• kale

• romaine

• arugula

Gently toss everything together until the four greens are evenly distributed.

Divide the greens evenly among the five containers, using approximately 1½–1¾ cups of greens per container.

3. Create your rainbow

This is what makes these salads so attractive!

Rather than tossing all the toppings together, keep each ingredient separate and arrange them in colorful rows across the greens.

A beautiful arrangement might be:

🟠 Sweet potato → 🟡 yellow pepper → 🟢 cucumber/greens → 🔵 blueberries → 🟣 red onion → 🌱 sprouts → 🔴 tomatoes

Then add the chickpeas as a contrasting neutral-colored row.

For five salads, divide the ingredients approximately like this:

Don't worry about making the measurements exact. The goal is five generous, colorful salads—not laboratory precision.

4. Add the dressing separately

Place a 2-ounce sealed cup of Jumpstart Balsamic Vinaigrette inside each salad container.

Keeping the dressing separate is the key to making these salads work for meal prep. The greens and toppings stay fresh and crisp, and everyone can add as much dressing as they prefer when they're ready to eat.

The balsamic vinaigrette is especially good with the sweet potato, peppery arugula, chickpeas, and red onion.

5. Refrigerate and grab when you need them

Seal the five containers and refrigerate.

When you're ready to eat, take out the dressing, pour it over the salad, close the container, and give it a good shake or toss.

Five salads. One prep session. Five grab-and-go meals.

🌈 Make It Your Own

One of the best things about this recipe is that the rainbow is more of a formula than a strict ingredient list.

You can substitute whatever you have available while trying to maintain a variety of colors:

• 🟠 Orange: sweet potato, carrots, roasted squash

• 🟡 Yellow: yellow pepper, corn

• 🟢 Green: cucumber, broccoli, peas

• 🔵 Blue: blueberries

• 🟣 Purple: red cabbage, purple onion

• 🔴 Red: tomatoes, red pepper, radishes

• ⚪ White/tan: chickpeas, cauliflower, hearts of palm

You can also switch up the protein by using black beans, lentils, edamame, or another bean in place of chickpeas.

[Instructions developed with the help of Chat GPT] Recipe approved by the Langlois Family 😋