Spring Rainbow Salad

This salad makes it easy to eat the rainbow, and honestly, who doesn't want that?
Publish date:
Spring Rainbow Salad

Recipe by Rochelle Palermo

Start to Finish: 10 minutes

Servings: 4


  • 1/4 cup EVOO

  • 2 tbsp. finely chopped shallot

  • 2 tsp. lemon zest, plus 3 tbsp. juice (from 1 large lemon)

  • 1 head butter lettuce, leaves separated

  • 1/4 head radicchio, leaves separated

  • 1 cup baby spinach

  • 1/2 head upland cress or watercress

  • 4 squash blossoms (optional)

  • 2 radishes, thinly sliced

  • 1 oz. ricotta salata, grated


In bowl, whisk oil, shallot, and lemon zest and juice; season dressing. On platter, layer lettuce and radicchio with spinach, cress, squash blossoms (if using), and radishes. In between layers, sprinkle cheese and drizzle dressing.