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Rainbow Chopped Salad

Name: Rainbow Chopped Salad
Ingredients: 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; 6 cups chopped romaine hearts; 4 cups sliced red cabbage; 1 large Fuji apple, halved, cored, diced; 1 Asian pear, halved, cored, diced; 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced; 3/4 cup hazelnuts, toasted, husked, coarsely chopped; 1/2 cup pomegranate seeds; 1/2 cup crumbled blue cheese (optional)

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.
2.
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
3.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

Recipes sourced from Epicurious.com.

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Directions