Putzel Kitchen
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Rainbow Salad with Red Wine Shallot Vinaigrette

I love a colorful salad with crunchy vegetables. This is basically everything in the icebox with a light, flavorful dressing (and that can be used as a marinade or sauce on protein as well).

 

Rainbow Salad with Red Wine Shallot Vinaigrette

I love a colorful salad with crunchy vegetables. This is basically everything in the icebox with a light, flavorful dressing (and that can be used as a marinade or sauce on protein as well).
Prep Time
15 minutes
Total Time
15 minutes

Ingredients

Yield: 6
  • 8 cups lettuce (my go to is Romaine, but any will work)
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 4 persian cucumbers, chopped
  • 1/2 cup gooseberries
  • 1 watermelon radish, peeled and thinly sliced
  • 1/2 cup cherry tomatoes, halved
  • fresh dill fronds for garnish
  • _____________________________________________________
  • 1/4 cup chopped fresh dill
  • 1 tsp honey
  • juice of 1 lemon
  • 1/2 tsp dijon mustard
  • 1/2 cup olive oil
  • 1/2 shallot, finely chopped
  • 1/4 cup red wine vinegar
  • sea salt and freshly ground black pepper, to taste (approximately 1/2 - 1 tsp each)

Instructions

  1. Layer all salad ingredients in a bowl. Lightly season with sea salt.
  2. Combine dressing ingredients in a glass jar with a tight fitting lid and shake until emulsified.  
  3. Lightly dress salad and toss until it is glistening.  
  4. Add more dressing 1-2 teaspoons at a time to avoid drowning lettuce.

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