Rainbow Salad with Tropical Dressing

The weather has been beautiful here in Nashville lately. Although it was predicted to rain all weekend and into this week, it’s been bright and sunny. I’ve definitely been taking advantage of the sunshine and spending as much time outside as possible. Earlier this afternoon, I was able to take Lilly to the dog park. While she hasn’t quite mastered the “drop it” part of fetch, she certainly seemed to enjoy herself with the infinite tennis balls provided by the park. IMG_3386

Later the heat had me craving a fruity flavored salad for dinner. It turned out so well that I just had to post about it immediately! The dressing I made was UNREAL – definitely a new favorite for the books.

Rainbow Salad with Tropical Dressing

Ingredients
2 cups salad base (I used TJ’s Cruciferous Crunch Collection and spinach)
Sliced bell peppers, cucumbers, zucchini, tomatoes (or your choice veggies)
1/2 avocado
Tofu or your choice protein (I used Simply Stace’s spicy tofu! recipe here)
1-2 tbsp peach balsamic vinegar
1-2 tbsp Robert Rothschild Farm Pineapple Coconut Mango Tequila Sauce

Directions
1. Combine salad base, veggies, avocado, and tofu in a large bowl.
2. Mix equal parts balsamic and Pineapple Coconut Mango Tequila Sauce in a small bowl.
3. Pour dressing over salad, toss, and serve immediately.

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