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Rainbow Berry Salad

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
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6 as a side dish
Author admin

Ingredients

  • 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

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tbsp dijon mustard

Instructions

  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.