Rainbow Summer Salad with White Mushrooms
  • CourseSalads
  • CuisineGluten-Free, Kid-Friendly, Vegetarian
  • 9oz baby spinach
  • 8 oz Monterey Mushrooms® Sliced White Mushrooms
  • 6oz grape tomatoeshalved
  • 6oz orange bell pepperchopped
  • 6oz corn kernels
  • 6oz blue cheese crumbles
  • 1 avocadosliced
  • 6oz red onionsliced
  • 6oz blueberries
Salad Dressing
  • 1/2cup olive oil
  • 2tbsp rice vinegar
  • 1 lemonjuiced
  • 4tbsp honey
  • 4tbsp dijon mustard
  • 1/2tsp sea salt
  • salt and pepperto taste
  1. Lay baby spinach at the base of a bowl.
  2. From left to right, lay the ingredients to form a line (making a rainbow): grape tomatoes, bell pepper, corn, mushrooms, blue cheese, avocado, red onion, blueberries.
  3. To make the dressing: whisk together all salad dressing ingredients.Pour over the salad right before serving.