Autumn Rainbow Salad with Vinaigrette
Ingredients
Basil balsamic vinaigrette
- 2 tsp chopped fresh basil
- 1 Tbsp Balsamic Vinaigrette
- 2 Tbsp (Basil) 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 golden beet
- 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 cannelini beans
- 1/2 avocado
Preparation
Boil the golden beet until soft, then peel and slice.
In a small bowl, whisk together the basil, balsamic vinaigrette, olive oil, salt, and pepper to make the vinaigrette.
In a large bowl, combine the mixed greens, shredded cabbage, cucumber, rainbow salad, olives, watermelon, red onion, watermelon radish, cannelini beans, and avocado.
Drizzle the vinaigrette over the salad and toss gently to coat.
Serve immediately, ideally for 2 people as indicated.
