Rainbow salad with feta cheese

    Rainbow salad with feta cheese

    (12)
    8saves
    25min


    9 people made this

    About this recipe: This wonderful salad will bring a ray of sunshine to your dinner table. It's made with a colourful collection of fruit and vegetables, which goes well as a starter or side dish.

    Ingredients
    Makes: 4 

    • 175g torn romaine lettuce leaves
    • 135g chopped cucumber
    • 2 spring onions, chopped
    • 75g chopped yellow pepper
    • 75g chopped red pepper
    • 1 large carrot, peeled and thinly sliced
    • 1 Granny Smith apple, thinly sliced
    • 150g fresh blueberries
    • 60g walnuts
    • 100g 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 sea salt
    • 125ml grapeseed oil
    • 2 tablespoons poppy seeds

    Method
    Prep:25min  ›  Ready in:25min 

    1. Toss the romaine lettuce, cucumber, spring onions, yellow pepper, red pepper and carrot together in a large bowl. Arrange the apple slices on top of the vegetable mixture. Scatter the blueberries, walnuts and feta cheese over the top of the salad.
    2. 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.
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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (12)

    by
    17

    This salad was really good - of course, it was mainly due to the dressing! I have to admit, though, I subbed olive oil because we don't have grapeseed oil, and I only used half the amount. I think using a half cup of oil would have actually made it way too oily. It wasn't until later that I realized I left out the carrots, too, but it was still excellent without. I decreased poppy seeds to 2 teaspoons instead of tablespoons and think that was just enough, too. A thought on the apples - if you don't plan to serve the salad immediately and put the dressing on the salad right away, you might want to shake them with some lemon juice ahead of time to keep them from turning brown.  -  22 Jun 2010  (Review from Allrecipes US | Canada)

    by
    7

    This salad is awesome, especially the dressing. I used pomegranate instead of blueberries to make it more festive for a Christmas Eve get-together and everyone loved it. I also toasted the walnuts.  -  27 Dec 2010  (Review from Allrecipes US | Canada)

    by
    7

    This was great summer salad! I skipped the lettuce and added some snap peas, craisins, and red onion. It was yummy, light & refreshing!  -  29 Aug 2010  (Review from Allrecipes US | Canada)

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