bon appetit magazine. I did make some slight changes to my own recipe - I used blueberries instead of pomegranate seeds, added sweet cherry tomatoes and opted for feta cheese instead of blue cheese - but the end result is delicious. I always eat large salad portions, but you can easily use this as a side dish or add your choice of protein to make it a heartier meal. I also love making my own salad dressings -- they are so easy to whip up and honestly take less time to make than it takes to grab a pre-made bottle of the grocery aisle. (Ok, not really. But, it's nice to know that my dressing only has 4 delicious ingredients in it.) Honestly, I encourage you to try your hand at whisking up your own dressing. It's amazing what flavor combinations you can come up with!
Rainbow Chopped Salad
adapted from Bon Appetit
Yield: 8 servings
- 1/4 cup red wine vinegar
- 1 1/2 Tbsp finely chopped shallot
- 1/2 Tbsp honey
- 1/4 cup hazelnut oil or extra-virgin olive oil
- 6 cups chopped romaine hearts
- 4 cups sliced red cabbage (or spinach)
- 1 large Fuji apple, halved, cored, diced
- 1 Asian pear, halved, cored, diced
- 1 mango, peeled, diced (or 2 Fuyu persimmons, peeled, seeded, diced)
- 1/2 pint cherry tomatoes, halved
- 3/4 cup hazelnuts, toasted, husked, coarsely chopped
- 1 cup fresh blueberries (or 1/2 cup pomegranate seeds)
- 1/2 cup crumbled feta cheese (or blue cheese), optional
- Dressing: Whisk vinegar, shallot, and honey in a small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
- Salad: Combine romaine and next 7 ingredients in a very large bowl; toss to blend. Add dressing and toss gently to coat. Divide salad among plates. Sprinkle with cheese, if desired, and serve.