Rainbow Salad with Lemon Poppyseed Dressing

This salad has a lot of ingredients but it is worth it!

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
2/3 cup crumbled feta cheese
3 tablespoons 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, 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.

If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.

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