Rainbow Chopped Salad

Ingredients for Rainbow Chopped Salad

• 60ml red wine vinegar

• 1 1/2 tablespoons finely chopped shallot

• 1/2 tablespoons honey

• 60ml hazelnut oil or extra-virgin olive oil

• 6 cups chopped cos hearts

• 4 cups sliced red cabbage

• 1 large Fuji apple, halved, cored, diced

• 1 Asian pear, halved, cored, diced

• 1 mango, peeled, diced, or 2 Fuyu persimmons, peeled, seeded, diced

• 110g hazelnuts, toasted, husked, coarsely chopped

• 60g pomegranate seeds

• 60g crumbled blue cheese (optional)

Whisk vinegar, shallot, and honey in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

Combine cos and next 6 ingredients in very large bowl; toss to blend. Add dressing and toss to coat.

Divide salad among plates. Sprinkle with blue cheese, if desired, and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.