Spring Salad Series – Day 2!
We’re just getting started and I already can’t pick a favorite between yesterday’s Powerhouse Kale Salad and today’s fruity/zesty rainbow salad.
I love bringing this Rainbow Fruit & Greens Salad to spring/summer gatherings because it’s such a pretty dish and is always well-received. Something about adding fruit to a salad just rounds it out and makes it better. Plus, look at all those colors! Beauuutiful!
Using beans to make salad dressing is an easy way to hide them in your meal and get that creamy consistency, especially helpful if you’re accustomed to using cream-based dressings like ranch.
Beans are loaded with protein, iron and zinc without the fat and cholesterol that you’ll find in animal products. They also have all of those great nutrients that are rich in the world of veggies – fiber, folate and potassium. We could all use more of those!
Rainbow Fruit & Greens Salad
- 4 cups leafy greens, chopped (spinach, rainbow chard, kale, lettuce)
- 1 cup strawberries, sliced
- 1 mango, cut into bite-sized cubes
- 1 small zucchini, cut into bite-sized strips
- 1/2 cup pineapple, cut into bite-sized pieces
- 2 green onions, chopped
- 1 can Great Northern beans, drained and rinsed
- 2 garlic cloves
- 1/4 cup balsamic vinegar
- 1 T lemon juice
- 2 T walnuts, chopped
- ground pepper, to taste
- Place leafy greens, strawberries, mango, zucchini, pineapple and green onions in a large salad bowl.
- Place beans, garlic cloves, balsamic vinegar and lemon juice in a food processor fitted with an S-blade. Process until creamy, stopping to scrape down sides as needed. Add a small amount of water, as needed, to reach desired consistency. Dressing should be thick and creamy.
- Pour 1/3 of dressing over salad and toss. Add more dressing, as desired.
- If time allows, store in the refrigerator for 30-60 minutes prior to serving.
- To serve top with about 1 tablespoon of chopped walnuts and ground black pepper.