In the short three weeks that Crooked Pint Ale House was open and we were still in Minneapolis, I managed to order the Rainbow Chopped Salad three times. It was clearly super tasty and good enough to resist ordering their delicious burgers! That should say a lot for a salad. And for me. 😉
So I had plans to recreate it right away and as we drove through South Dakota and Wyoming, I would glance at that salad on my list – just anxious to get back into the kitchen and eat something full of vegetables.
A few weeks later, and the Taster and I are sitting at our table with this beautiful salad (on chilled plates thank you!) in front of us.
And it was perfect.
The nutrition stats are pretty good too, although it is a tad low on protein for me. Next time we’ll try it with some grilled chicken to really make it a full meal.
If you’ve been looking for a new salad, or something healthy to bring to Thanksgiving (the Taster thought it would be perfect on turkey day), go make this. You might even choose it over stuffing – I know I would.
Rainbow Chopped Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
Ingredients
- 1 small shallot, minced
- 1 tsp dijon mustard
- 3 Tbsp red wine vinegar
- 1 Tbsp olive oil
- salt & pepper
- 2 heads of romaine lettuce, thinly sliced
- 2 cups spinach, thinly sliced
- 1/3 of small red cabbage, thinly sliced
- 1 medium apple
- 2 oz blue cheese
- 2 oz roasted pecans
Instructions
- Make dressing. Whisk together shallots, mustard, red wine vinegar, olive oil, salt and pepper.
- Toss lettuce, spinach, cabbage and apple with dressing until coated.
- Divide salad on two plates and top with blue cheese and pecans.
Nutrition
- Serving Size: 2 large servings
Mo
This looks like a winner! I’m thinking it will make a great salad to go with our pizza tonight 🙂
Alyse
Yum! What great pictures of a delicious salad! I can’t wait to try this at home. : )
Kati Mora, MS, RD, Kellogg's FiberPlus(R) Wellness Advocate
Looks like another great fiber-licious dish to try! And Mo, I love that you are going to pair it with pizza – that sounds like a great match up.
Jessica @ Healthy Dairyland
This looks fantastic! I can’t wait to make it!!
Lindsay @ Pinch of Yum
THANK YOU. I have a head of red cabbage that glares at me every time I open the fridge. I used half of it and now it’s waiting to be used… in … something? Looks like it will be a delicious salad for me!
Liz @ Southern Charm
Oh wow! This looks so refreshing! I’m in love.
Sarah K. @ The Pajama Chef
this looks fantastic. love!
Editorial Team | Healthy Aperture
Looks lovely (and yummy!)
Pam Pollock
I am going to serve this at Thanksgiving.