Rainbow Chopped Salad – a delicious recipe with DRESSING, u00bc, Shallot, Honey, Dijon Mustard, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
For the dressing:
2
Whisk vinegar, shallot, honey and mustard in a small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
3
For the salad:
4
Combine romaine and remaining salad ingredients in a very large bowl; toss to blend. Add dressing (I didn't use all of it) and toss to coat. Serve topped with freshly ground black pepper and a side of crusty bread.
171
kcal
Calories
15
g
Fat
9
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 18 ingredients. The key ingredients include: FOR THE DRESSING:, 1/4 cups Red Wine Vinegar, 1-1/2 Tablespoon Tablespoons Finely Chopped Shallot, 1/2 Tablespoons Honey, and more.
Yes, Rainbow Chopped Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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