By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
100 cal · 15 min
5 A Day Salad
Recipe GLPR53e90eedb261be
A vibrant, colorful salad loaded with ten different fresh vegetables to help you achieve your daily vegetable intake. This refreshing blend of leafy greens, cruciferous vegetables, and colorful produce is perfect for a light lunch or side dish. Serve with your favorite nonfat or low-fat dressing.
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Ingredients
4 cups fresh spinach
4 cups romaine lettuce
2 cups green peppers, chopped (or red, yellow, or orange peppers)
2 cups cherry tomatoes
1 cup broccoli florets, chopped
1 cup cauliflower florets, chopped
1 cup yellow squash, sliced
1 cup cucumber, sliced
2 cups carrot, chopped
1 cup zucchini, sliced
Nonfat or low-fat salad dressing of your choice, for serving
Directions
Wash your hands thoroughly with soap and warm water before preparing the salad.
Rinse all vegetables under cool running water. Pat spinach and lettuce dry with a clean towel or paper towels.
Chop or slice the peppers, broccoli florets, cauliflower florets, yellow squash, cucumber, carrots, and zucchini according to your preference for bite-sized pieces.
In a large mixing bowl, combine the spinach, romaine lettuce, chopped peppers, cherry tomatoes, broccoli, cauliflower, yellow squash, cucumber, carrots, and zucchini.
Toss all vegetables together until evenly distributed and colorful.
Divide the salad among four serving bowls or plates. Drizzle each portion with your preferred nonfat or low-fat salad dressing, or serve the dressing on the side for individuals to dress their own servings.
Comments
Every single ingredient is a supermarket staple available year-round at Harris Teeter, Food Lion, Kroger, Walmart, and ALDI—no special trips needed. Cost runs roughly $1.50 to $2.00 per serving depending on dressing choice, which is reasonable for four servings of raw vegetables. The stated 15 minutes is honest if greens are pre-bagged and you have a knife; from whole heads it stretches to 20 minutes with washing and chopping. This is a no-cook side dish that reheats poorly, so it's strictly a same-meal dish and demands you eat it fresh, which limits weeknight flexibility when leftovers matter.
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