Rainbow chopped salad

Indulge in the vibrant flavors of this rainbow chopped salad. Packed with fresh ingredients, this colorful dish will tantalize your taste buds.

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)

Instructions:

1. In a small bowl, mix together vinegar, shallot, and honey until well combined. Slowly add oil while whisking. Season the dressing with salt and freshly ground black pepper to your liking.In a large bowl, mix together romaine lettuce and the following 6 ingredients. Toss everything together until well combined. Pour the dressing over the salad and toss until evenly coated.Serve the salad on plates. Optionally, top with blue cheese before serving.

Summary:

• Calories: 1927 kcal
• Fat: 139 g
• Protein: 41 g
• Carbs: 154 g
• Potassium: 3258 mg
• Magnesium: 318 mg