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Sunday, May 1, 2011

Rainbow Chopped Salad

This salad was aptly named. Although my picture doesn't really do the dish justice (darn indoor lighting!), you can see that this dish includes a wide array of colors, from the bright greens to the vibrant fruits. Typically, I enjoy hazelnuts in the form of Nutella, but I really enjoyed the flavor and crunch they added to this salad. If you don't have any on hand, walnuts or pecans would be a viable substitute.

The dressing coating the salad is simple and light, allowing the various tastes and textures to shine through. Bon Appetit's original recipe called for pomegranate seeds, which I recommend adding if you can find (we surprisingly couldn't) and blue cheese. Because we were eating this alongside blue-cheese topped pizza, feta ended up being our cheese of choice. To avoid browned apples and pears, be sure to chop the fruit just before serving.

Large dinner salads such as this one are an excellent accompaniment to just about any main dish. Whip up this Rainbow Chopped Salad for your next dinner party; you won't be disappointed!

One Year Ago: Basil Baked Tilapia

Rainbow Chopped Salad
Bon Appetit February 2011

for the dressing-
-1/4 cup red wine vinegar
-1 1/2 tbsp finely chopped shallot
-1/2 tbsp honey
-3/4 cup extra virgin olive oil

for the salad-
-6 cups chopped romaine hearts (mixed greens)
-4 cups sliced red cabbage
-1 large Fuji apple, halved, cored, diced
-1 red pear, halved, cored, diced
-1 mango, peeled, diced
-3/4 cup hazelnuts, toasted, husked, coarsely chopped
-1/2 cup crumbled feta cheese

1. To make the dressing, whisk together the vinegar, shallot, and honey in a small bowl. Gradually whisk in oil and season to taste with salt and freshly ground pepper.
2. Toss salad ingredients together in a large bowl. Add dressing and toss to coat.

This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".