Recipe by Christine Boutwell Mita
"This colorful salad boasts a rainbow of fruits and veggies in a tangy and sweet dressing."
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torn romaine lettuce leaves
chopped English cucumber
green onions, chopped
chopped yellow bell pepper
chopped red bell pepper
carrot, peeled and sliced thin
Granny Smith apple, sliced thin
crumbled feta cheese
apple cider vinegar
fresh lemon juice
This salad was really good - of course, it was mainly due to the dressing! I have to admit, though, I subbed olive oil because we don't have grapeseed oil, and I only used half the amount. I think using a half cup of oil would have actually made it way too oily. It wasn't until later that I realized I left out the carrots, too, but it was still excellent without. I decreased poppy seeds to 2 teaspoons instead of tablespoons and think that was just enough, too. A thought on the apples - if you don't plan to serve the salad immediately and put the dressing on the salad right away, you might want to shake them with some lemon juice ahead of time to keep them from turning brown.
This salad is awesome, especially the dressing. I used pomegranate instead of blueberries to make it more festive for a Christmas Eve get-together and everyone loved it. I also toasted the walnuts.
This was great summer salad! I skipped the lettuce and added some snap peas, craisins, and red onion. It was yummy, light & refreshing!
Great idea for a salad. I was trying to find a salad for a party. This was perfect, I substituted what I had on hand. Spring salad mix, strawberries, almonds and no cheese. Much more exciting than the spinach and strawberry salad I first planned. This salad has inspired me.
Sensational dressing! Blended the dressing; used half of the ingr: EVOO, mustard, honey; added the red walnuts, garlic, black pepper corn to the blender; kept the acid amount the same. Added beets, red onions, fennel, garbanzo beans and my salad was copiously fab! Thanks Christine!
Great salad dressing. I only had lettuce, tomatoes, apples & carrots, so I used that. Also, I didn't have feta cheese, but I had some sliced emek cheese to use up. I just cut it up and added to the salad. Made for a very tasty and different salad.
Great recipe. Used strawberries instead of blueberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Rainbow Salad with Lemon Poppyseed Dressing
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 402
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