Rainbow Harvest Salad with Lemon Vinaigrette

This salad is built for maximum crunch and color — a mix of crisp vegetables tossed in a bright lemon vinaigrette that ties everything together. It’s hearty enough to be a meal on its own, or a stellar side for anything off the grill.

Prep time: 15 minutes  |  Cook time: 0 minutes  |  Serves: 4

Ingredients

• 4 cups mixed greens
• 1 cup shredded red cabbage
• 1 cup cherry tomatoes, halved
• 1 carrot, shaved into ribbons
• ½ cup crumbled feta
• ⅓ cup toasted nuts or seeds
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. In a large bowl, combine the mixed greens, cabbage, tomatoes, and carrot ribbons.
2. In a small jar, shake together the olive oil, lemon juice, honey, salt, and pepper until emulsified.
3. Drizzle the vinaigrette over the salad and toss well to coat.
4. Top with crumbled feta and toasted nuts or seeds just before serving.