Best Salad Ever

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Best Salad Ever

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

Dressing Ingredients

  • 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


  1. 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.
  2. 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.
  3. 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 marshmallowszucchini quinoa pattiesperfect chocolate chip cookiesmarinated feta cheesemediterranean hummus.

Thanks for reading!

~ Jamey

Recipe for the Best Salad Ever.

Recipe for the Best Salad Ever.


8 Comments on Best Salad Ever

  1. Helene
    October 22, 2013 at 4:36 PM (8 years ago)

    I have to make this salad, it looks so yum. I read that you live on Vancouver Island. We moved from Comox to Ottawa to be closed to my kids and I miss the island so much. I have a cousin that lives in Victoria.

    • Jamey
      October 22, 2013 at 4:47 PM (8 years ago)

      Yes, Vancouver Island is one of the prettiest places on earth. I’m originally from Ontario and would have trouble moving back there now after living here from so long so I understand how you’d miss it. Thanks for the comment and I hope you enjoy your salad!
      ~ Jamey

  2. Carol Cormier
    December 24, 2013 at 9:01 AM (8 years ago)

    Our dinner club thoroughly enjoyed this salad. Everyone wanted the recipe. I followed the recipe exactly and by far this was the best salad ever!

    • Jamey
      January 3, 2014 at 9:06 PM (8 years ago)

      Hi Carol,

      Thanks for reporting back to me with the great feedback by your dinner club. That makes me so happy!
      ~ Jamey

  3. Jen
    June 18, 2015 at 10:39 AM (6 years ago)

    How many servings in this recipe?

    • Jamey
      June 18, 2015 at 10:51 AM (6 years ago)

      I’d say about 6-8 servings depending on how large your servings are.

  4. Jen
    June 18, 2015 at 3:59 PM (6 years ago)

    Great, thanks!

  5. Ginny
    March 25, 2016 at 8:12 AM (5 years ago)

    This is a fabulous salad and such a refreshing break from the rut of garden and Caesar. I found the dressing a bit tart, so added a bit more sugar. This has become a new “go-to” for me.


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