Recipe by trooworld
"This is a very elegant looking but extremely easy to make salad. Beautiful colors."
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red bell pepper, chopped
romaine lettuce, torn
fresh spinach, stems removed and chopped
roma (plum) tomatoes, chopped
fresh mushrooms, sliced
raspberry vinaigrette salad dressing
A wonderful salad. I didn't do the pepper (cuz I was really short on time), and substituted for a few ingredients (like mushrooms), but that's the beauty of this colorful dish - you can add different things. I also put in a bit of seed and dried fruit mix. A keeper!
Spring Delight Salad Haiku: "It IS delightful. Vibrant colors and textures. But still needs some crunch." I loved the easy elegance of this salad, and the only change that I made was to swap raspberry vinaigrette for balsamic vinaigrette. Otherwise, stayed true to the recipe and definitely enjoyed it, but I think next go-around, I'll need to add something w/ a little bite to it, like red onion, toasted walnuts, or cucumbers. But I have to say that I love any recipe that has alfalfa sprouts in it!
Great recipe. Instead of using plastic wrap, I used a brown paper bag. Let the pepper "sweat" in the bag for 10-15 minutes and the skin will peel right off.
I used an organic spring mix for this salad instead of romaine lettuce and sliced baby bella mushrooms. I made my own italian balsamic dressing to toss with this instead of raspberry vinaigrette (my family dosen't care for sweet dressings). I just LOVED the combination of vegetables in this salad--roasting the bell pepper was a stroke of genius. I think next time, I'll make two large roasted bell peppers for this salad instead of one.
I made a version of this recipe with what I had on hand and needed to use. I used yellow and orange bell peppers along with mixed greens and red leaf lettuce. I didn’t have time to roast the peppers, but just chopped them and threw them in. They added a nice crispy crunch to this salad, which I thought was a plus. I used grape tomatoes and skipped the alfalfa sprouts because I didn’t have any. I made a small batch of Our Favorite Balsamic Vinaigrette, also from this site, for the raspberry vinaigrette. This had a nice mix of flavors and was very colorful! I would make it again!
I loosely followed the recipe for ease and to suit my tastes. I took the easy way out and didn't roast the peppers and I'm sure the salad would have been better if I had. I am neither a fan of alfalfa sprouts nor raspberry vinaigrette. That said, I omitted the sprouts and used a homemade lemon vinaigrette instead. This was light, colorful and refreshing; aptly named.
I love the mixture of greens but did not roast the red pepper, may try that next time. The Raspberry vinaigrette was nice change.
* Percent Daily Values are based on a 2,000 calorie diet.
Spring Delight Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 19
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