Rainbow Berry Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

This is a remarkably versatile salad you can make with just about anything in your refrigerator. Berries add a nice sweetness to the vegetables, and the mozzarella brings some salt. Mix it up however you like! 

Course: Healthy, Salad, Side Dish
Fruit Used: Blueberries, Strawberries
Servings: 6 as a side dish
Author: Marjorie Simmons
  • 1 bag arugula or spring mix
  • 1/2 lb asparagus sliced
  • 1/4 cup pine nuts
  • 3-4 radishes, thinly sliced
  • 1 small cucumber, quartered and chopped
  • 1/2 bell pepper, chopped
  • 1 ear corn, kernels removed
  • 1/2 pint blueberries or sliced strawberries
  • 1/2 package fresh mozzarella balls, sliced in half
  • 1/2 pint cherry tomatoes, sliced in half
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp dijon mustard
  1. Mix all ingredients for the dressing. Season with salt and pepper and set aside.

  2. Bring a large pot of salted water to a boil. Add asparagus to the pot and cook for 2-3 minutes. Move immediately to a bowl of ice water to stop the cooking and sit for another 3-5 minutes until cool. Drain and set aside. 

  3. On a large platter, arrange greens in a thin layer. Arrange all remaining ingredients in lines over the greens as pictured, or if you would like just pile the veggies up! 

  4. Drizzle with dressing and serve. 

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