I've been meaning to post the recipe for this salad for quite sometime; however, I haven't had it on the menu for a while. I stumbled across the idea from the Rainbow Salad recipe in Bon Appetit magazine back in January. I loved the idea of using a variety of fruits and veggies after eating several heavy holiday meals. Originally following the recipe to a "T" I made a few tweaks to lighten the salad up for summer, ingredients that are in season, as well as appease my husband's palate;)
For the dressing, I used the same ingredients from the post back in June. It includes 1/4 cup olive oil, 4 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 tablespoon finely minced shallot, salt, and pepper. The rest of the salad includes one head chopped Romaine lettuce, once diced mango, one chopped pear, one Pink Lady apple chopped, a squeeze of lemon juice to keep the fruit from browning, and goat cheese.
I served this with my lightened up Fettuccine Alfredo (still tweaking this recipe); however, I would suggest taking advantage of the grilling season and serving it with chicken, pork, or fish. You could also add almonds, walnuts, or hazelnuts, bulk up the portion and serve the salad as the main entree. It is so refreshing and unique I suggest you put it on your summer recipe list!
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