Little Sous Farmstand © Lauren V. Allen
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recipe
Eat The Rainbow Chopped Salad
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“Eating the rainbow” is the practice of eating different colored fruits and vegetables to get the range of vitamins our bodies need. If you like eating certain fruits and vegetables on their own, chances are you’ll love them in your salad! Feel free to add chicken, turkey, salami, cheese, or eggs, and have fun shaking things up with a classic homemade vinaigrette. This dish is only limited by your imagination!

Gather Ingredients

For the Salad

For the dressing

Cooking Instructions

Step 1

Let’s make the dressing!

Using a jar that has a lid, combine all the ingredients. Secure the lid tightly, and shake the jar for about 20-30 seconds. The Dijon mustard in the dressing will help emulsify (or bring together) the ingredients for a creamy, delicious vinaigrette.

Step 2

Assemble the salad!

Layer the chopped romaine and spring greens on the bottom of your bowl or plate. Add 2-3 tablespoons of dressing to the greens, and toss gently with clean hands.

Step 3

Add the chopped vegetables and beans one at a time in single layers over the greens, making a rainbow design. Drizzle 2-3 tablespoons of dressing over the vegetables. (You can add more if you like!)

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