- 3 cups torn romaine lettuce leaves
- 1 cup chopped English cucumber
- 2 green onions, chopped
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped red bell pepper
- 1 large carrot, peeled and sliced thin
- 1 Granny Smith apple, sliced thin
- 1 cup fresh blueberries
- 1/2 cup walnuts
- 2/3 cup crumbled feta cheese
- 3 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/2 cup grapeseed oil
- 2 tablespoons poppy seeds
- 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.
03/24/2018
recipepes.com
Rainbow Salad with Lemon Poppyseed Dressing, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
