The Pioneer Woman Tasty Kitchen
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Rainbow Chopped Salad

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Level: Easy

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Description

The combination of sweet fruits, bitter radicchio, crunchy hazelnuts, creamy gorgonzola and tangy dressing makes this salad interesting and delicious.

Ingredients

  • FOR THE DRESSING:
  • ¼ cups Red Wine Vinegar
  • 1-½ Tablespoon Tablespoons Finely Chopped Shallot
  • ½ Tablespoons Honey
  • 1 Tablespoon Dijon Mustard
  • ¼ cups Extra Virgin Olive Oil
  • Salt And Freshly Ground Pepper
  • _____
  • FOR THE SALAD:
  • 3 whole Romaine Hearts, Chopped
  • 1 whole Head Of Radicchio, Quartered And Sliced
  • 1 whole Large Fuji Apple, Halved, Cored, Diced
  • 1 whole Asian Pear, Halved, Cored, Diced
  • 1 whole Mango, Peeled, Diced
  • ¾ cups Hazelnuts, Toasted
  • ½ cups Dried Cranberries
  • ½ cups Crumbled Gorgonzola
  • Freshly Ground Black Pepper

Preparation

For the dressing:

Whisk vinegar, shallot, honey and mustard in a small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and freshly ground black pepper.

For the salad:

Combine romaine and remaining salad ingredients in a very large bowl; toss to blend. Add dressing (I didn’t use all of it) and toss to coat. Serve topped with freshly ground black pepper and a side of crusty bread.

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