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Special thanks to Jenny Craig for their sponsorship of this post.


I’m going to say something a little controversial right now:  Sometimes, I eat my salad without dressing.

Yep, and it sort of started with this salad I’m about to share today.


As I’ve mentioned before, I food prep every Sunday to make sure that I’m set up for success for the week ahead and this salad has become a go-to!  Not only do you get the opportunity to announce that you’ve eaten the rainbow, but you also get the benefit of enjoying the most delightful blend of veggies!

Now, about that comment above… where I said that I eat salad without dressing sometimes.  I don’t like to dress this salad right away (for fear of it getting super soggy as the week progresses.)  One day, I just ate it without dressing, and I really liked it!  And I’ve been eating it that way ever since….

I’m going to walk you through how I make this salad, but I’ll share a quick secret with you before we get started:  I totally use an accordion slicer like this one to do the bulk of the work for me!  It’s a game changer, y’all!

Rainbow Chopped Salad

Makes about 6 servings



1 bunch of asparagus, chopped

1 large container grape tomatoes, sliced in half

1 1/2 english cucumber, quartered

1 green bell pepper, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 yellow bell pepper, chopped

1 poblano pepper, chopped

1 jalapeno, seeded and minced

1/2 small red onion, minced

1/2 bunch of cilantro, minced

3 scallion, sliced (optional)


1.  Chop your asparagus and roast them until tender, with cooking spray, salt and pepper.  Cook in an air fryer for about 9 minutes at 375; conventional oven requires about 20 minutes at 375.


2.  Chop your bell peppers, using the vegetable chopper into an even dice.


3.  Combine bell peppers, red onion, sliced tomatoes, and scallion in a large bowl.

Hospitality Recreation

4. Add cucumber, poblano pepper, roasted asparagus, jalapeño, and cilantro.  Stir to combine.

Jenny Craig

5.  Refrigerate overnight, allowing flavors to combine.  If food prepping, move to individual bowls the next day for ease of serving, about 1 1/4 cup per serving.


6.  Moments before serving, dress your serving with your favorite low-calorie dressing (I use Jenny Craig’s Balsamic Vinaigrette) or simply add a little salt and pepper and dig in!

Table grape


Disclaimer:  This post is sponsored by Jenny Craig; however, all of the opinions and comments about the program are exclusively my own and do not necessarily represent that of the brand.

Rainbow Chopped Salad originally appeared on No Thanks to Cake on 05/06/2019, which is not permitted to be copied on other sites without written permission from the original author.


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