Yes, I suffer from mild OCD…
So this perfectly striped, chopped salad with all these gorgeous rainbow colors really makes me happy.
If you think this is over the top, you should see my closet, and it seems I have passed it onto my daughter who loves to sort her markers into color families.
But then the truth is people eat with their eyes first. So this salad creates an amazing first impression. It’s always a hit when I am entertaining.
It’s loaded with cukes, tomatoes, peppers, eggs, sundried tomatoes, kalamata olives, and red onion on a bed of lettuce. And I serve it with my all-time favorite vinaigrette.
It’s summery, healthy, and so good! Perfect for meal prepped lunches, a side salad, or a light dinner.
xxx MM
Rainbow Chopped Salad
Ingredients
FOR THE SALAD
- 2 packs of butter lettuce (romaine, spring mix, arugula) coarsely sliced
- 6 hard-boiled eggs
- 1 pack red cherry tomatoes halved
- 1 orange/yellow pepper diced
- 4 Persian cucumbers diced
- ½ cup Kalamata olive halved
- ½ cup marinated sundried tomatoes
- ½ red onion diced
- Croutons (***optional)
FOR THE DRESSING
- ½ cup red wine or apple cider vinegar
- ¾ cup olive oil
- 1 heaped tsp mustard powder
- 2 tsp minced garlic
- 3 TBS mayonnaise
- ½ cup brown sugar
- Lots of coarse salt & black pepper
Instructions
Chop the lettuce and place it at the bottom of a large flat platter or bowl.
Separate the egg yolks and whites and chop them separately. Halve the tomatoes and Kalamata olives. Dice the onions, yellow pepper, and cucumbers into small cubes.
Start with the tomatoes and cucumbers and arrange them in 2 rows at the center of the bowl.
Work towards the outside of the circle creating rows with the other vegetables. From left to right—olives, red onion, egg yolk, egg white, cucumbers, cherry tomatoes, orange pepper, sundried tomatoes.
Place all ingredients for dressing in a blender and blend until well mixed. Top salad with croutons (***) and dress just before serving.
SERVES 4-6
Notes
Dressing can be made ahead.
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