Rainbow Salad | The Fancy Pants Kitchen

Ingredients

• 4 cups romaine, arugula or spinach leaves
• 1 cup fresh corn kernels or diced mango (or combination)
• 1/2 cup chopped red bell pepper or sliced cherry tomatoes
• 1/2 cup shredded carrots, diced orange bell pepper or sliced oranges
• 1 cup sliced cucumbers, celery, or diced avocado
• 1 cup thinly sliced purple cabbage or blueberries
• 1/3 cup dried cranberries
• 1/2 cup candied almonds, pecans, or cashews
• 1/3 cup light olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp pure maple syrup
• 2 cloves garlic, minced
• 1 tsp minced fresh thyme
• Kosher salt & freshly ground black pepper