Rainbow Salad with Lemon Poppyseed Dressing Recipe

Directions

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.
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.

Nutrition

Amount Per Serving (4 total)

Calories
515 cal
26%

Fat
44.7 g
69%

Carbs
25.3 g
8%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

cmartcookie

Jun. 22, 2010

"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 think u..." See moresing a half cup of oil would have actually made it way too oily. It wasn't until later that I realized I left out the carrots, too, but it was still excellent without. I decreased poppy seeds to 2 teaspoons instead of tablespoons and think that was just enough, too. A thought on the apples - if you don't plan to serve the salad immediately and put the dressing on the salad right away, you might want to shake them with some lemon juice ahead of time to keep them from turning brown."

blueberry70

Dec. 27, 2010

"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 walnuts...." See more"

deanna

Aug. 30, 2010

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

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