Rainbow Salad with Blood Orange Vinaigrette



Rainbow Salad with Blood Orange Vinaigrette

Prep Time 29 mins
Servings 4


For the Blood Orange Vinaigrette

  • 3/4 cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon blood orange zest:
  • juice from 1 blood orange
  • 1/2 shallot, minced
  • salt and pepper to taste

For the salad:

  • 12 ounces mixed salad greens
  • 4 rainbow carrots, peeled and shredded
  • 1 watermelon radish, thinly sliced
  • 1 small bunch radishes, thinly sliced
  • 2 blood orange, peeled and sliced
  • 4 kiwis, sliced (peeled or unpeeled)
  • 1/4 cup fresh mint leaves
  • 1/4 cup radish sprouts
  • 1/4 cup edible flowers


  • In a small bowl, prepare the vinaigrette. Stir together olive oil, apple cider vinegar, orange zest, orange, and shallots. Season with salt and pepper to taste.
  • Set aside and chill in the refrigerator.
  • In a large serving bowl, toss together salad greens, carrots, radishes, blood oranges, kiwis, mint leaves, and radish sprouts.
  • Pour the chilled dressing onto the salad. Toss together. Garnish with edible flowers.

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