A Crunchy Rainbow Salad with Citrus-Shallot Vinaigrette Recipe - California Grown

Ingredients

• 1/2 head red cabbage (thinly sliced (about 4 cups))
• 1 head romaine or butter lettuce (chopped (about 4 cups))
• 2 oranges (blood orange, Cara Cara, navel, mandarins or other preferred, peeled and segmented)
• 1 seedless cucumber (cut into half moons (about 2 cups))
• 2 celery ribs (thinly sliced (1/2 cup))
• 4 large radishes (thinly sliced (about 1/2 cup))
• 1/4 cup goat cheese (Feta or similar, crumbled)
• 1/4 cup sliced pepperoncini peppers
• 1/2 cup olives (green or black)
• 1/4 cup toasted nuts; pistachios (almonds, walnuts, etc, roughly chopped)
• 2 TBSP fresh squeezed orange juice or lemon juice
• 1/4 cup olive oil
• 1 small shallot (thinly sliced)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 TBSP pepperoncini brine (optional)