Rainbow Chopped Salad Recipe

Now the original recipe didn’t call for shrimp but I added it for a protein and boy did it work well. I grabbed shrimp on skewers from whole foods and sauteed them in butter and fresh lemon while I put the finishing touches on the salad. This salad is hearty and absolutely delicious and in my opinion the perfect summer salad although I had no problem chowing it down in December!

RAINBOW CHOPPED SALAD.

(8 servings)

6 cups of chopped romaine hearts

4 cups sliced red cabbage

1 fuji apple, diced

1 asian pear, diced

1 mango, diced

1/2 cup pomegranate seeds

3/4 cup hazelnuts, coarsely chopped

DRESSING.

1/4 cup red wine vinegar

1/4 cup extra-virgin olive oil

1/2 tbspn honey

1 tbspn finely chopped shallot

*combine all salad dressing ingredients in the blender instead of whisking

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