Rainbow Glacier Recipe
Mixed Greens, Cherry Tomatoes, Red Onion, Goat Cheese, Choice of Sauce
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Ingredients
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Rainbow Glacier Salad Base
Sauce Options (choose one)
Method
Preparation
- 1
Rinse mixed greens under cold water and spin dry or pat dry to remove moisture. Tear larger leaves into bite-sized pieces if needed.
- 2
Rinse cherry tomatoes and halve them. Thinly slice red onion into rings or half-moons for even texture.
- 3
Crumble goat cheese into small, crumbly pieces and set aside to keep its texture intact.
Sauces
- 4
If making a quick dressing from scratch, whisk together 2 tablespoons olive oil, 1 tablespoon vinegar or lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. If using store-bought sauces, have them ready at the table or in a small pitcher for easy drizzling.
- 5
Place the three sauce options (Honey Mustard Vinaigrette, Balsamic Glaze, Lemon-Dill Yogurt Dressing) in small serving dishes so guests can choose one and drizzle to taste.
Assemble
- 6
Divide the greens evenly between two plates or a large serving bowl.
- 7
Top greens with halved cherry tomatoes and sliced red onion to create color and texture.
- 8
Scatter crumbled goat cheese over the salad for creamy contrast.
- 9
Drizzle the chosen sauce over the salad. Start with 1–2 tablespoons and adjust to taste. If you prepared a dressing from scratch, drizzle a light amount first and toss lightly to coat.
- 10
Toss gently if desired, then serve immediately to keep greens crisp.