Autumn Rainbow Salad with Basil Balsamic Vinaigrette
Ingredients
Basil balsamic vinaigrette
- 2 tsp chopped fresh basil
- 1 Tbsp Balsamic Vinaigrette
- 2 Tbsp Extra virgin Olive Oil
- 1 pinch salt
- A few grinds of fresh black pepper
Autumn rainbow salad
- 3 cups mixed greens
- 1 cup shredded cabbage
- 1 giant golden beet boiled till soft, then peeled and sliced
- 1 Persian cucumber
- 1 rainbow salad
- Handful calamata olives
- 1/2 cup cubed watermelon
- 1/4 red onion sliced
- 1 watermelon radish sliced
- 1/2 can cannellini beans
- 1/2 avocado
Preparation
Mix the vinaigrette ingredients together in a small bowl.
Boil the golden beet until soft, peel it, and slice it.
Slice or cube the remaining salad ingredients as needed.
Combine all salad ingredients in a large bowl.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately for best freshness.
Tips
Make the vinaigrette fresh to avoid high-calorie commercial dressings.
Vary the ingredients with seasonal produce to maintain nutrition and flavor.
