Author's Notes: Sometimes the best things we make are the simplest. This nutrient-dense, super fresh salad is made almost entirely from the contents of our CSA share, and bulked up a bit with the addition of fresh shrimp. We love using a drizzle of two of our favorite olive oils and vinegar to bring it together.

Rainbow Summer Salad Print Recipe

Serves 2 as a dinner salad, 4 as a side.


  • 1 bunch rainbow chard, stems removed and chopped
  • 2 cups baby spinach
  • 1 yellow pepper, chopped
  • 1/2 red onion, sliced thin
  • 2 small cucumbers, sliced thick
  • 2 small carrots, julienned
  • 1 medium tomato, chopped
  • 1/2 lb of shrimp, cooked and deveined
  • 1/2 cup feta
  • 1 Tbsp LeRoux 18 Year Balsamic Vinegar
  • 2 Tsp LeRoux Lemon Olive Oil
  • salt & pepper


  1. There are two options for putting this salad together. One option is to toss the chard and spinach with the oil and vinegar, and arrange the greens on a platter, topped with all of the chopped veggies, shrimp and feta. Finish with a sprinkle of salt and a few grinds of pepper.
  2. The second option is to make a chopped salad. On a flexible cutting board or in a large, shallow metal bowl, add all ingredients except for the shrimp, and chop roughly until ingredients are roughly the same size and well-mixed. Toss in the shrimp and plate.