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Rainbow Salad in a Glass

Cheeky Kitchen Recipe by

Rainbow Salad in a Glass

Colorful and served in cups, could salad get any cuter than this adorable, layered Nicoise salad? This recipe makes a perfect no-bake summer dinner, side dish, or party app.

(6 comments)
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Rainbow Salad in a Glass  

As prepared by Cheeky Kitchen

These colorful layers inspired by Nicoise salad are served in a glass and make a fabulously fresh no-bake meal or side dish!


Whether you're looking for a snazzy side-dish or a no-bake summer party treat, this deliciously gorgeous layered Nicoise-inspired Rainbow Salad in a Glass recipe delivers big time.

Full of color, crunch, and some serious flavor, you’ll agree that salad tastes better when it looks this good!

Rainbow Salad in a Glass recipe

Start with spinach! Chopped spinach starts your salad off with seriously fantastic color, not to mention a good dose of your daily greens.

In my glasses, I layered about 3/4 cup of spinach, which proved just enough bulk to offset the remaining ingredients, but left plenty of room to give a good look to the layering.

Spinach is the first salad layer

Get corny! Next up, fresh corn! Just slice it right off a few fresh cobs. The flavor, when you use fresh corn versus frozen, is truly remarkable. Freshy fresh and nicy nice.

Second layer is corn

Mix together roasted red bell peppers and a few fresh tomatoes. Toss them in a little bowl, then scoop them right on top of your corn layer. The combination of fresh tomatoes and smoky roasted peppers lends a beautiful texture to the center of the salad.

Third layer is red peppers and tomatoes

Mix a can of tuna with purple onions, then scoop it right on top of the tomato layer. Isn't this looking gorrrgeous?! Now for the topper…

Tuna and onion mix for the next layer

Top it all with avocado and a crumbled hard-boiled egg. Drizzle a bit of homemade lemon-garlic vinaigrette (check below for the insanely delish and simple recipe for this vinaigrette).

Top with avocado and crumbled hard-boiled eggs

Then serve it, up, baby!

Rainbow Salad layered and read to eat

You look diviiiine in stripes!


Rainbows All Week!


If you like rainbows like we do here at Tablespoon, you'll love this week on Quick Dish! We've got several NEW rainbow recipes for you ... like this totally amazing and super delish Rainbow Pizza from BevCooks, and GimmeSomeOven's lusciously beautiful Rainbow Fruit Wraps recipe.

And now Rainbow Salad in a Glass, too! Summer just gets better and better!


Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

What's your best salad recipe? Share with us!

See Recipe

Rainbow Salad in a Glass

Ingredients

3
cups spinach, chopped
1
cup fresh corn, sliced from the cob (about 2 cobs will yield this amount)
1
roasted red bell pepper, diced
1
cup tomatoes, diced
2
cans tuna, drained
1/2
cup purple onion, diced
1
avocado, sliced
1
hard-boiled egg, crumbled
1/4
cup olive oil
1/4
cup lemon juice
1
tablespoon sugar
1
clove garlic, minced
1
teaspoon salt
fresh
ground pepper

Directions

  • 1 In four short glasses or mini trifle dishes, layer 3/4 cup chopped spinach, then 1/4 cup corn.
  • 2 Mix together red bell pepper and diced tomatoes. Spoon on top of the corn layer in each cup.
  • 3 Mix together the tuna and onion. Spoon on top of the tomato layer in each cup.
  • 4 Top with avocado slices, and crumbled hard-boiled egg.
  • 5 Blend together the oil, lemon juice, sugar, salt, garlic, and fresh ground pepper. Drizzle over each glass.
See Post

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