Rainbow Salad

This salad was introduced to me by my boss. We recently had a staff meeting at work, and at the end of the meeting we celebrated a coworker moving into a new position within the company. We wanted to have food to celebrate and this salad is a favorite in my boss's family, so she suggested it. We each brought in a component for the salad, and combined it all at work.

It was so good! I could go either way on the mango- I think it would be fine with or without it, but it really wouldn't be "rainbow" without the orange from the mango in it. It's light but full of flavor. The flavors work well together, with just a little tang from the cheese and bite from the shallots to balance out the sweet fruits. 

It was so good, in fact, that I got the recipe from my boss and made it for my husband and myself for dinner with some crusty rolls to go with it. This one is a keeper, for sure.

Ingredients:

2 cups red cabbage, sliced
1 mango, peeled and diced 

1 large pear, diced 

2 granny smith apples, diced
6 cups Romaine lettuce, chopped

½ cup blue cheese crumbles

2 shallots, finely chopped
¾ cup walnuts, toasted

Dressing-
¼ cup red wine vinegar
2 tsp. honey
¼ cup olive oil
½ tsp. salt
¼ tsp. black pepper

Directions:

Combine all of the salad ingredients in a large bowl.  In a small bowl, whisk together the dressing ingredients to combine then pour over the salad and toss. Or, combine the dressing ingredients and store separately, using your desired amount. 

Serves: 6