June 20, 2024

Cooking The Magazines: Rainbow Chopped Salad


Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Never one to pass up a good deal on a subscription, it’s to the point where she now finds herself receiving a magazine in the mail several times a week. Most of the time, she rips out pages of recipes but fails to actually create the recipe in her kitchen. Not anymore! Join Natalie as she cooks the magazines!
By Natalie McLaury

Rainbow Salad Honest CookingRainbow Salad Honest Cooking

This salad was aptly named. Although my picture doesn’t really do the dish justice (darn indoor lighting!), you can see that this dish includes a wide array of colors, from the bright greens to the vibrant fruits. Typically, I enjoy hazelnuts in the form of Nutella, but I really enjoyed the flavor and crunch they added to this salad. If you don’t have any on hand, walnuts or pecans would be a viable substitute.

The dressing coating the salad is simple and light, allowing the various tastes and textures to shine through. Bon Appetit’s original recipe called for pomegranate seeds, which I recommend adding if you can find (we surprisingly couldn’t) and blue cheese. Because we were eating this alongside blue-cheese topped pizza, feta ended up being our cheese of choice. To avoid brown apples and pears, be sure to chop the fruit just before serving.

Large dinner salads such as this one are an excellent accompaniment to just about any main dish. Whip up this Rainbow Chopped Salad for your next dinner party; you won’t be disappointed!

Rainbow Chopped Salad

Bon Appetit February 2011


for the dressing-

-1/4 cup (50ml) red wine vinegar

-1 1/2 tbsp (28g) finely chopped shallot

-1/2 tbsp (15ml) honey

-3/4 cup (175ml) extra virgin olive oil

for the salad-

-6 cups (900g) chopped romaine hearts (mixed greens)

-4 cups (600g) sliced red cabbage

See Also

Double chocolate and Berry Lamingtons

-1 large Fuji apple, halved, cored, diced

-1 red pear, halved, cored, diced

-1 mango, peeled, diced

-3/4 cup (110g) hazelnuts, toasted, husked, coarsely chopped

-1/2 cup (45g) crumbled feta cheese


1. To make the dressing, whisk together the vinegar, shallot, and honey in a small bowl. Gradually whisk in oil and season to taste with salt and freshly ground pepper.

2. Toss salad ingredients together in a large bowl. Add dressing and toss to coat.

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