Rainbow Salad with White Wine Vinaigrette

Name: Rainbow Salad with White Wine Vinaigrette
Yield: 2 servings
Ingredients: 4 -6 cups mixed baby greens; ½ cup fresh beet noodles, chopped; ½ cup pomegranate arils; ½ cup blueberries; 2 Sumo mandarins or oranges, peeled and sliced; ¼ cup pepitas; 3 Tbsp olive oil; 1 Tbsp white wine vinegar; ½ tsp. Dijon mustard; ½ tsp. Italian seasoning; Salt, to taste; Black pepper, to taste

Salads are a great way to enjoy all kinds of colorful fruits and veggies. This Rainbow Salad with White Wine Vinaigrette takes minutes to make and features a handful of antioxidant-packed produce.

Calories: 420per serving
Servings: 2people

Ingredients

4 -6 cups mixed baby greens
½ cup fresh beet noodles, chopped
½ cup pomegranate arils
½ cup blueberries
2 Sumo mandarins or oranges, peeled and sliced
¼ cup pepitas
3 Tbsp olive oil
1 Tbsp white wine vinegar
½ tsp. Dijon mustard
½ tsp. Italian seasoning
Salt, to taste
Black pepper, to taste

Instructions

Divide baby greens, beet noodles, pomegranate arils, blueberries, Sumo slices, and pumpkin seeds.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard and Italian seasoning until well combined. Season to taste with salt and pepper.
Divide dressing and drizzle half over each salad. Toss to mix just before serving.

Notes from the Kitchen

Chef's tip
Chef's Tip
Looking for a little bit more protein? Try adding garbanzo beans, grilled chicken or salmon.

Nutrition

Per Serving: Calories 420 Total Fat 39g Cholesterol 0mg Sodium 180mg Total Carbohydrate 39g Dietary Fiber 10g Total Sugars 24g Protein 10g Vitamin D 0% Calcium 10% Iron 40% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

Rainbow Salad with White Wine Vinaigrette

Salads are a great way to enjoy all kinds of colorful fruits and veggies. This Rainbow Salad with White Wine Vinaigrette takes minutes to make and features a handful of antioxidant-packed produce.

Calories: 420per serving
Servings: 2people

Ingredients

4 -6 cups mixed baby greens
½ cup fresh beet noodles, chopped
½ cup pomegranate arils
½ cup blueberries
2 Sumo mandarins or oranges, peeled and sliced
¼ cup pepitas
3 Tbsp olive oil
1 Tbsp white wine vinegar
½ tsp. Dijon mustard
½ tsp. Italian seasoning
Salt, to taste
Black pepper, to taste

Instructions

Divide baby greens, beet noodles, pomegranate arils, blueberries, Sumo slices, and pumpkin seeds.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard and Italian seasoning until well combined. Season to taste with salt and pepper.
Divide dressing and drizzle half over each salad. Toss to mix just before serving.

Notes from the Kitchen

Chef's tip
Chef's Tip
Looking for a little bit more protein? Try adding garbanzo beans, grilled chicken or salmon.

Nutrition

Per Serving: Calories 420 Total Fat 39g Cholesterol 0mg Sodium 180mg Total Carbohydrate 39g Dietary Fiber 10g Total Sugars 24g Protein 10g Vitamin D 0% Calcium 10% Iron 40% Potassium 10%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Rainbow Salad with White Wine Vinaigrette

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition

Rainbow Salad with White Wine Vinaigrette

Ingredients

Instructions

Notes from the Kitchen

Chef's Tip

Nutrition