Rainbow Chopped Salad
A vibrant and nutritious salad featuring crisp romaine hearts, red cabbage, fresh fruits, and crunchy hazelnuts, dressed in a tangy red wine vinaigrette. This colorful dish combines sweet and savory flavors with varied textures.
6 servings
12 min
Ingredients
- •¼ cup red wine vinegar
- •1½ tablespoons shallot
- •½ tablespoon honey
- •¼ cup hazelnut oil
- •6 cups romaine hearts
- •4 cups red cabbage
- •1 large Fuji apple
- •1 whole Asian pear
- •1 whole mango
- •¾ cup hazelnuts
- •½ cup pomegranate seeds
- •½ cup blue cheese
Cooking Instructions
- 1.
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
5 min
- 2.
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
5 min
- 3.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.
2 min
