Rainbow Chopped Salad

Serves: 2

Hal Herzog

1 January 1970

Based on User reviews:

37

Spice

40

Sweetness

39

Sourness

37

mins

Prep time (avg)

5.5

Difficulty

Ingredients:

1 cup

Red Wine Vinegar

1.5 tbsps

Shallot (finely chopped)

1 tbsp

Honey

1 cup

Hazelnut Oil

4 cups

Red Cabbage (sliced)

1 large

Fuji Apple (halved, cored, diced)

1

Mango (peeled, diced)

3 cup

Hazelnut (toasted, husked, coarsely chopped)

1 cup

Pomegranate Seeds

1 cup

Crumbled Blue Cheese (optional)

Directions:

1

Dressing: Whisk vinegar, shallot, and honey in small bowl to blend

2

Gradually whisk in oil

3

Season dressing to taste with salt and freshly ground black pepper

4

Whisk vinegar, shallot, and honey in small bowl to blend

5

Gradually whisk in oil

6

Season dressing to taste with salt and freshly ground black pepper

7

Salad: Combine romaine and next 6 ingredients in very large bowl; toss to blend

8

Add dressing and toss to coat

9

Divide salad among plates

10

Sprinkle with blue cheese, if desired, and serve

11

Combine romaine and next 6 ingredients in very large bowl; toss to blend

12

Add dressing and toss to coat

13

Divide salad among plates

14

Sprinkle with blue cheese, if desired, and serve