Best Salad Ever Recipe
Best Salad Ever Recipe – This weekend we celebrated Thanksgiving in Canada… I’m still having trouble buttoning up my pants. We were blessed to be invited to two Thanksgiving dinners and for the one at my mother-in-laws house I was asked to provide a salad. As soon as I found out that a salad was my contribution to the meal I knew what I was making, the best salad ever of course. I found this recipe many months ago and it’s definitely a crowd pleaser. It’s both yummy and beautiful. I’ve modified it slightly from the original recipe as we found that one way too sweet. There is already so much sweetness in the fruit and candied almonds there’s no need for large amounts of sugar in the dressing. I also added the croutons to have something a little salty to help balance out the sweetness. Give this salad recipe a try, you won’t be disappointed.
Download the Best Salad Ever Recipe here.
Best Salad Ever Recipe
- 1/2 cup of slivered almonds
- 2 tbsp sugar
- 1-2 heads of romaine lettuce
- 1/3 cup chopped celery
- 4 shallots or green onions, chopped
- 1 can mandarin orange pieces
- 1 diced avocado
- 1 diced apple
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta cheese
- 1 cup bread to make homemade croutons (sourdough or focaccia bread works well)
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1/4 cup olive or vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tbsp old fashioned (grainy) mustard
- 1 tsp sugar
- 1/2 tsp salt and pepper
- Preheat oven to 350 degrees F. Cut up about 1 cup of bread into 1 inch cubes and place in a bowl. Add 1 tbsp of olive oil (add a little more if it’s too dry) and sprinkle evenly with garlic powder. Mix well and then spread on a baking sheet. Bake in the oven for about 15 minutes or until golden brown. Remove from oven and let cool.
- Place sugar and almonds in sauce pan or skillet and cook over medium heat until sugar melts and starts turning brown – keep an eye on it as it can burn quickly. Remove from heat and place on a plate to cool.
- Mix all the ingredients together in a bowl and finish the salad with the croutons, nuts and salad dressing.
Modified from this original recipe.
I hope you enjoyed this recipe. Check out some of my other recipes including: No bake energy balls, Bailey’s dipped toasted marshmallows, zucchini quinoa patties, perfect chocolate chip cookies, marinated feta cheese, mediterranean hummus.
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Thanks for reading!
Recipe for the Best Salad Ever.
The perfect chocolate chip cookie.
The Perfect Chocolate Chip Cookie – For Father’s Day this year, Noelle and I decided that we would make Michael his favourite chocolate chip cookies. I actually had no idea (after almost 12 years) that he loved chocolate chip cookies so much but recently, after all the cookies disappeared within about a day of making my last batch, he confessed his weakness to me. I’m more of a savoury food person myself but I’ve got to say that these chocolate chip cookies are really quite divine. What makes them so great… they are a little bit crunchy and yet soft and chewy all at the same time. They also have a nice saltiness to them thanks to the kosher salt in this recipe. Give them a try and I think you’ll agree that they’re pretty close to perfect.
Makes about 20 – 22 cookies. Adapted from original recipe here.
- 1/2 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp kosher salt
- 1 1/2 cups of all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup of bittersweet chocolate chips (I used mini chips and only 1/2 cup in the cookies photographed above but they definitely could have used more)
- 1/2 cup chopped walnuts (optional – I love them but my daughter doesn’t so I omit)
- In a large bowl, using a wooden spoon or mixer (I do it all by hand) cream together the butter, brown sugar and granulated sugar until smooth. Do not over mix.
- Add the egg, vanilla and salt and stir until combined.
- Sift in the flour, baking soda and baking powder and stir gently until completely mixed in.
- Add the chocolate chips (and nuts if using them) and stir in just until they are evenly distributed.
- Cover bowl and place in the fridge for 30 minutes.
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Scoop enough dough to make 1″ balls (don’t make too big – I’ve done this and it doesn’t end well ). Place them about 2″ apart on the baking sheets.
- Bake cookies for 13-16 minutes (depending on the softness you like – I do mine 14 minutes), rotating the pans after about 8 minutes.
- Remove from oven, transfer to racks and let cool.
- The original recipe says they’ll last 4 days in an airtight cookie jar but I have no idea since a batch has never lasted that long in our household.