Rainbow Salad with Blood Orange Vinaigrette

Rainbow Salad with Blood Orange Vinaigrette

Prep Time: 30 minutes

Yield: 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


  1. 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.
  2. Set aside and chill in the refrigerator.
  3. In a large serving bowl, toss together salad greens, carrots, radishes, blood oranges, kiwis, mint leaves, and radish sprouts.
  4. Pour the chilled dressing onto the salad. Toss together. Garnish with edible flowers.