Fruit & Vegetable Rainbow Salad

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by Heather Harris Brady

Since the roast beef and yorkshire pudding are on the heavy side, I wanted a light and pretty salad to go alongside. This is really quick to throw together, with whatever looks best in the produce section. I made an easy honey-lime vinaigrette and tossed it all just before serving.

Fruit & Vegetable Rainbow Salad, Serves 8

  • Three Clementine oranges, peeled and sectioned
  • One Prickly Pear, peeled and diced
  • One pomegranate, arils only
  • Five fresh pineapple slices, cut into chunks
  • One bag of rainbow salad mix (shredded carrots, broccoli, red cabbage)

For the dressing:

  • Three limes, juiced
  • 1/3 c. honey
  • 1/3 c. olive oil

You can wash and prepare all the fruit ahead of time if you like.

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If you do clean it ahead of time keep the pomegranate and prickly pear separate because they’ll color the rest of the fruit red. Assemble the salad:

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Whisk all the dressing ingredients together well and pour them over the top, then toss. Whatever the combination of fruit you use, this salad is a nice antidote to the long gray days of winter.

One year ago: Mexican Lasagne

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