Rainbow Chopped Salad

Jamie sent me a link to a rainbow chopped salad that looked beautiful so I headed to Whole Foods to get the ingredients to recreate:

Ingredients:

dressing

• 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 (I used olive oil)

salad

• 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 (I used the most deliciously ripe mango!)
• 3/4 cup hazelnuts, toasted, husked, coarsely chopped (This was a fun task! I asked Chris to help peel them once they were toasted)
• 1/2 cup pomegranate seeds (Whole Foods was fresh out of pomegranate seeds so I substituted a clementine :))
• 1/2 cup crumbled blue cheese (optional, but definitely makes the salad. Get a good one!)

I definitely recommend trying this out with some combination of the above. It just takes a few minutes to chop everything up but the end result is a beautiful and healthy rainbow salad!