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RAINBOW SALAD

RAINBOW SALAD

Rainbow Salad

Salad:

  • 6 cups chopped romaine hearts
  • 4 cups sliced red cabbage
  • 1 large Pink Lady apple, halved, cored, diced
  • 1 Asian pear, halved, cored, diced
  • 1 mango, peeled, diced
  • 1 Persimmons, peeled, diced
  • 1 nectarine, halved, stone removed, diced
  • 3/4 cup blanched hazelnuts, toasted, coarsely chopped
  • 1/2 cup pomegranate seeds

Poppy Seed Dressing:

  • 1/3 cup white sugar
  • 1/2 cup cider vinegar
  • 1/4 cup mayo light or regular (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground dry mustard
  • 1 small shallot, peeled and chopped fine (if you don’t have a blender, then grate the shallot)
  • 1 cup vegetable or canola oil
  • 1 tablespoon poppy seeds

For the dressing:

Place all ingredients in the jug of a blender and blend until smooth and creamy and the shallot has completely broken down. This can be made up to two days before serving, store in an airtight container in the fridge until ready to serve. Shake the container well before tossing the salad with the dressing.

For the Salad:

In a large bowl combine all the ingredients, save the hazelnuts and the pomegranate seeds. Toss the salad well with about half the dressing, taste and check if you need more, but add the dressing slowly as you don’t want the salad to ‘swim’ in the dressing. Top the salad with hazelnuts and pomegranates, serve immediately.