Rainbow Salad with Balsamic Vinaigrette

1 Tomato

Carrot (2-3 depending on size)

Canned Corn (or fresh cut from the cob if it’s in season)   

Asparagus

Cucumber 

Edamame (shelled)

Red onion 

Avocado 

Scallions

Bell Pepper

Cashews or Almonds (or any nut/seed) 

Salad greens (Spring mix/Spinach/sliced Romaine/etc.)

Many other things (really any vegetable/fruit that you feel would work with the vinaigrette)

1. Chop/slice each ingredient until they are roughly the same size. Separate into small bowls for assembly or just toss to combine with salad greens in a serving bowl. Top, but don’t overdress, with vinaigrette. Serve immediately. 

Vinaigrette:

3/4 cup extra virgin olive oil 

1/4 cup balsamic vinegar

Pinch of salt

Black pepper

2 cloves of garlic, minced

1 tbsp Dijon mustard

1 tbsp maple syrup

Oregano 

Red Pepper Flakes (to desired heat level)

1. In a jar or container with a lid, shake to combine the ingredients. Taste before serving to see if added salt/pepper is required. Store leftover dressing in an air-tight container in the fridge.

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