Name: Rainbow Chopped Salad
Cook time: 30 minutes
Yield: 8 Servings
Ingredients: 1/4 cup red wine vinegar; 1 1/2 tablespoons finely chopped shallot; 1/2 tablespoon honey; 1/4 cup hazelnut oil or extra-virgin olive oil; 6 cups chopped romaine 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; 3/4 cup hazelnuts, toasted, husked, coarsely chopped; 1/2 cup pomegranate seeds; 1/2 cup crumbled blue cheese (optional)

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A classic chopped salad recipe with diced fruit, nuts, and a honey-shallot dressing.

Recipe notes