Luke's Rainbow Salad with Citrus Vinaigrette

Produce that delivers deliciousness!

Total Time

Servings

Ingredients

Ingredients:

· 1 head of romaine lettuce, chopped

· 1 cup green express cabbage, thinly sliced

· 1 cup confetti radishes, thinly sliced

· 1 bunch rainbow chard, stems removed and leaves chopped

· 1 cup chioggia beets, julienned

· 1 bunch scallions, sliced

For the Citrus Vinaigrette:

· 1/4 cup olive oil

· 2 tablespoons fresh lemon juice

· 1 tablespoon orange juice

· 1 teaspoon Dijon mustard

· 1 clove garlic, minced

· Salt and pepper to taste

· 1 teaspoon lemon zest

· 1 teaspoon orange zest

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Instructions

Instructions:

1. In a large salad bowl, combine the chopped romaine, green express cabbage, confetti radishes, rainbow chard, chioggia beets, and scallions.

2. In a small bowl, whisk together the olive oil, lemon juice, orange juice, Zest, Dijon mustard, minced garlic, salt, and pepper. Adjust the seasoning according to your taste.

3. Drizzle the citrus vinaigrette over the salad and toss everything together until well combined.

4. Allow the flavors to meld for a few minutes before serving. You can also refrigerate the salad for a bit to let it chill if you prefer.

5. Serve your vibrant Rainbow Veggie Salad as a refreshing side dish or add grilled portobello, tofu, vegan meat, crab, or shrimp if desired.

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