Colorful salad featuring pastel greens, fruits, and creamy cheese for a fresh, elegant presentation.
# Ingredient List:
→ Base
01 - 4 cups baby butter lettuce or mixed baby greens
→ Pastel Pink Elements
02 - 1 cup thinly sliced watermelon radish
03 - 1 cup pink grapefruit segments
04 - ½ cup thinly sliced strawberries
→ Pastel Blue Elements
05 - ½ cup fresh blueberries
06 - ½ cup crumbled blue cheese or vegan blue cheese alternative
→ Pastel Yellow Elements
07 - 1 cup yellow cherry tomatoes, halved
08 - ½ cup yellow bell pepper, diced
09 - 2 hard-boiled eggs, sliced (optional; omit for vegan)
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 1 tablespoon white balsamic vinegar
12 - 1 teaspoon honey or agave syrup
13 - ¼ teaspoon fine sea salt
14 - Freshly ground black pepper, to taste
# Directions:
01 - Arrange baby greens evenly on a large serving platter.
02 - Scatter watermelon radish, grapefruit segments, and strawberries artfully over the greens.
03 - Distribute blueberries and crumbled blue cheese in small clusters for visual interest.
04 - Fill in gaps by scattering cherry tomatoes, diced bell pepper, and sliced hard-boiled eggs to create a soft pastel look.
05 - Whisk together olive oil, white balsamic vinegar, honey, sea salt, and black pepper until well emulsified.
06 - Drizzle the dressing over the assembled salad just before serving.
07 - Present immediately to preserve freshness and visual appeal.
