Best Rainbow Chopped Salad Recipes

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

Provided by Myra Goodman

Categories Salad Fruit Leafy Green Nut Vegetable Appetizer Vegetarian High Fiber Dinner Salad Dressing Vinegar Apple Tropical Fruit Mango Fall Winter Asian Pear Hazelnut Lettuce Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield 8 servings

Number Of Ingredients 14

Ingredients

Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons finely chopped shallot
1/2 tablespoon honey
1/4 cup hazelnut oil or extra-virgin olive oil
Salad:
6 cups chopped romaine hearts
4 cups sliced red cabbage
1 large Fuji apple, halved, cored, diced
1 Asian pear, halved, cored, diced
1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced
3/4 cup hazelnuts, toasted, husked, coarsely chopped
1/2 cup pomegranate seeds
1/2 cup crumbled blue cheese (optional)

Steps:

Dressing:
Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.
Salad:
Combine romaine and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.
Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

Discover a Rainbow Chopped Salad with almost all the colors of ROYGBIV. This colorful Rainbow Chopped Salad is perfect for a dinner entrée or for your next luncheon.

Provided by My Food and Family

Categories Home

Time 25m

Yield 8 servings, 1-1/4 cups each

Number Of Ingredients 10

Ingredients

8 cups chopped romaine lettuce
1 avocado, chopped
2 Tbsp. lime juice
8 slices cooked OSCAR MAYER Bacon, crumbled
1 cup frozen corn, thawed
1 cup rinsed canned no-salt-added black beans
2 cups cherry tomatoes, quartered
1 lb. boneless skinless chicken breasts, cooked, cut into 1/2-inch pieces
1/2 cup slivered red onions
1/2 cup KRAFT Classic Ranch Dressing

Steps:

Place lettuce in large bowl.
Toss avocados with lime juice. Arrange, along with all remaining ingredients except dressing, in rows over lettuce.
Drizzle with dressing just before serving.

Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 310 mg, Carbohydrate 15 g, Fiber 5 g, Sugar 2 g, Protein 16 g

RAINBOW CHOPPED SALAD

Rainbow Chopped Salad image

From Eating Well -- April 2007 I recommend using Orange-Oregano Dressing (RZ #298618) for the dressing. The fresh oregano and orange in the dressing pairs very nicely with the flavors of the veggies.

Provided by selajash

Categories Peppers

Time 10m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups chopped bell peppers
1 1/2 cups chopped broccoli florets
1 cup shredded carrot
1/2 cup diced radish
1 tablespoon minced red onion
1/2 cup your favorite dressing (I recommend Orange-Oregano Dressing RZ# 298618)