Rainbow Salad with Homemade Parmesan Vinaigrette
This easy rainbow salad with homemade Parmesan vinaigrette is an easy summer family dinner that everyone can customize to their own preferences!
Servings 4
Ingredients
for the vinaigrette
- 2 tablespoon fresh chopped oregano
- 1 tablespoon fresh chopped basil
- 2 garlic cloves
- juice of ½ a small lemon
- ¼ cup red wine vinegar
- ¼ cup shredded Parmesan
- 1 tablespoon coarse ground mustard
- sea salt to taste
- fresh ground pepper to taste
- ½ cup olive oil
for the salad
- One crunchy bagged salad I used Italian mix
- half a bunch fresh spinach
- "Rainbow" toppings of choice. Pictured here in order: Cherry tomatoes, sweet red pepper, carrots, shredded cheddar, yellow Campari tomatoes, cooked corn off the cob, cauliflower, feta, chicken strips, cucumber, avocado, green onion, blue corn chips, black beans
Instructions
To make your vinaigrette
- Add all ingredients except olive oil to your food processor and blend.
- Scrape down sides, then pour in olive oil slowly with food processor running until just blended.
- Store tightly covered in fridge up to one week. (If it doesn't pour well for you right out of the fridge, just take out and leave on the counter to warm up slightly, about ½ an hour before you're planning to serve.)
To make your salad
- Arrange toppings in rainbow order on large tray. (ROYGBIV!)
- Serve with a large bowl of salad and let everyone create their own mix.