A Crunchy Rainbow Salad with Citrus-Shallot Vinaigrette Recipe

Name: A Crunchy Rainbow Salad with Citrus-Shallot Vinaigrette Recipe
Total time: 20 min
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)

californiagrown.org

A colorful, crunchy salad featuring cabbage, celery, radish, cucumber, and lettuce tossed in a citrus-shallot vinaigrette. Optional toppings add big flavor—perfect for vibrant, textural meals.

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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)