Rainbow Salad with Lemon Poppyseed Dressing

3 cups torn romaine lettuce leaves

1 cup chopped English cucumber

2 green onions, chopped

½ cup chopped yellow bell pepper

½ cup chopped red bell pepper

1 large carrot, peeled and sliced thin

1 Granny Smith apple, sliced thin

1 cup fresh blueberries

½ cup walnuts

⅔ cup crumbled feta cheese

3 tablespoons apple cider vinegar

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons honey

½ teaspoon onion powder

¼ teaspoon kosher salt

½ cup grapeseed oil

2 tablespoons poppy seeds

Toss the romaine lettuce, cucumber, green onions, yellow bell pepper, red bell pepper, and carrot together in a large bowl. Arrange the apple slice atop the vegetable mixture. Scatter the blueberries, walnuts, and feta cheese over the top of the salad.

Whisk the apple cider vinegar, lemon juice, Dijon mustard, honey, onion powder, and salt together in a small bowl. Slowly drizzle the grapeseed oil into the mixture, whisking constantly until combined. Stir the poppy seeds into the dressing; drizzle over the salad to serve.