Print

Rainbow Spring Salad with Champagne Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and refreshing rainbow spring salad packed with crisp vegetables and tossed in a light champagne vinaigrette for a colorful and nourishing dish.

Ingredients

  • 3 cups mixed greens
  • 2 cups arugula
  • 1 cup shredded carrots
  • 1 cup sliced cucumbers
  • 1/2 cup sliced radishes
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded red cabbage
  • 1 avocado, sliced
  • 3 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Wash and prepare all vegetables by slicing cucumbers, radishes, and avocado, halving tomatoes, and shredding cabbage.
  2. In a large bowl, combine mixed greens and arugula.
  3. Add shredded carrots, cucumbers, radishes, cherry tomatoes, and red cabbage to create a colorful mix.
  4. In a small bowl, whisk together olive oil, champagne vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
  5. Drizzle the vinaigrette over the salad just before serving.
  6. Gently toss to combine while keeping ingredients fresh and crisp.
  7. Serve immediately.

Notes

  • Add fruits like strawberries or oranges for a sweet variation.
  • Include protein such as grilled chicken, shrimp, or chickpeas for a complete meal.
  • Top with nuts like walnuts or pecans for extra crunch.
  • Add avocado just before serving to prevent browning.
  • Store dressing separately to maintain freshness.

Nutrition

Find it online: https://cookedbymaya.com/rainbow-spring-salad-with-champagne-vinaigrette/