Rainbow Salad with Lemon Poppyseed Dressing

Rainbow Salad with Lemon Poppyseed Dressing

7
Christine Boutwell Mita 137

"This colorful salad boasts a rainbow of fruits and veggies in a tangy and sweet dressing."

Ingredients

25 m {{adjustedServings}} servings 515 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 44.7 g
  • 69%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 483 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Toss the romaine lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl. Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.
  2. Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.
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Reviews

7
  1. 10 Ratings

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This salad was really good - of course, it was mainly due to the dressing! I have to admit, though, I subbed olive oil because we don't have grapeseed oil, and I only used half the amount. I t...

This salad is awesome, especially the dressing. I used pomegranate instead of blueberries to make it more festive for a Christmas Eve get-together and everyone loved it. I also toasted the waln...

This was great summer salad! I skipped the lettuce and added some snap peas, craisins, and red onion. It was yummy, light & refreshing!