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–+ servings

Rainbow Chopped Salad

Course: Salad
Cuisine: Jewish
Keyword: side dish, salad, Vegeterian
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8
Calories: 205kcal
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Ingredients

Dressing

  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons finely chopped shallot
  • 1/2 tablespoon honey
  • 1/4 cup hazelnut oil or extra-virgin olive oil

Salad

  • 6 cups chopped romaine hearts
  • 4 cups sliced red cabbage or raddichio
  • 1 large Fuji apple halved, cored, diced
  • 1 Asian pear halved, cored, diced
  • 1 mango peeled, diced, or 2 persimmons, peeled, seeded, diced
  • ½ cup sliced radish
  • ½ cup sliced cucumber
  • 3/4 cup pecans toasted, coarsely chopped or sprouts
  • 1/2 cup pomegranate seeds optional

Instructions

  • For the dressing: 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.
  • For the salad: Combine romaine and other salad ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

Nutrition

Calories: 205kcal | Carbohydrates: 21g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 21mg | Potassium: 435mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5510IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 1mg