Rainbow Chopped Salad Recipe

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Spring is here! This means everything is covered in pollen, I’m sneezing all the time, and suddenly, all I want to eat is salad. Problem is, it’s hard for me to find a salad I like. I’ve been on the search for interesting salads that I can make at home that both my husband and I will enjoy.

 

Last week my husband and I got to enjoy a rare day off together on one of the nicest days of the year so far, and this salad was a perfect light dinner as we sat on our deck, drank a beer, and just enjoyed each other’s company.

 

I wish I had more to say other than this is a delicious salad full of different textures and colors. Also, I’m a huge hazelnut fan, so the fact that there’s hazelnut oil in the dressing and chopped hazelnuts as a topping make it even better.

 

True Green Salad recipe

Rainbow Chopped Salad Recipe

Adapted from Bon Appetit

Notes: I think this salad is pretty adaptable in the fruits you choose. The original recipe says you can use either mango or persimmon. I went with mango, and used two instead of one since it’s my husband’s favorite food on Earth. Also, pomegranates are out of season, so I didn’t use any. I used goat cheese instead of blue cheese, and although the original recipe says you can use either hazelnut or olive oil, I say splurge on the hazelnut oil as I think it gives a great nutty quality to the dressing.

Also Read:  Easy Chicha De Jora Recipe

Ingredients:

For the dresssing:

  • 1/4 cup red wine vinegar
  • 1 & 1/2 tablespoons finely diced shallot
  • 1/2 tablespoon honey
  • 1/4 cup hazelnut oil

For the salad:

  • 6 cups chopped romaine hearts
  • 4 cups thinly sliced red cabbage (about 1/2 a medium cabbage)
  • 1 large Fugi apple, diced
  • 1 large pear of your choice, diced
  • 2 mangoes, diced
  • 3/4 cup toasted hazelnuts, (skins removed as best as possible) coarsely chopped
  • 1/2 cup crumbled goat cheese

Preparation:

Whisk the vinegar, shallot, and honey together in a small bowl, then slowly whisk in the hazelnut oil. Add salt and pepper to taste.

Toss the romaine, cabbage, hazelnuts, and fruit; then coat with the dressing. Sprinkle with goat cheese and serve.

Rainbow Chopped Salad Recipe
 
Ingredients
  • ¼ cup red wine vinegar
  • 1 & ½ tablespoons finely diced shallot
  • ½ tablespoon honey
  • ¼ cup hazelnut oil
  • For the salad:
  • 6 cups chopped romaine hearts
  • 4 cups thinly sliced red cabbage (about ½ a medium cabbage)
  • 1 large Fugi apple, diced
  • 1 large pear of your choice, diced
  • 2 mangoes, diced
  • ¾ cup toasted hazelnuts, (skins removed as best as possible) coarsely chopped
  • ½ cup crumbled goat cheese
Instructions
  1. Whisk the vinegar, shallot, and honey together in a small bowl, then slowly whisk in the hazelnut oil. Add salt and pepper to taste.
  2. Toss the romaine, cabbage, hazelnuts, and fruit; then coat with the dressing. Sprinkle with goat cheese and serve.
 

Make sure you also check my Easy Tuscan Vegetable Soup recipe, you’ll love it ;-).

Enjoy!

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