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.
You may also want to checkout my popular Pinterest Boards and Follow me on Pinterest.
Thanks for reading!
Recipe for the Best Salad Ever.
Easy to make Garlic Scape Pesto
Last week I saw a Facebook post from a British Columbia based seed company called Westcoast seeds. This is where I purchase all my seeds from and they’re always a great source of local knowledge. The Facebook post was perfect timing since it was all about garlic scapes (garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers). I was just looking at my garlic and noticed all the scapes and wondered what I was supposed to do with them. This is the first time I’ve grown garlic and it’s all new to me so I take whatever help I can get… thanks Westcoast seeds!
You’ll see from my photos that the scapes are simply stunning. Perhaps it’s the designer in me, but all I see is the beauty in the shape and colour of these curly flower stalks. The Facebook post mentioned that it’s best to remove the scapes from the garlic at this point but also mentioned that some people like to make pesto with them – perfect, another great culinary experiment to attempt! So, although I found it hard to do, I managed to chop off the beautiful scapes and take them into the house to experiment with garlic scape pesto.
Please take a moment to “ewww” and “ahhh” and gush over the photos for a moment – seriously, another of nature’s splendour’s.
- 1/2 cup garlic scapes, finely chopped (6-8 garlic scapes)
- 1/2 cup finely grated Parmesan or Romano cheese
- 1/2 cup raw almonds toast them lightly, if you’d like)
- About 1/2 cup olive oil
- Juice from 1/2 a lemon
- Place all the ingredients in a food processor and blend until entirely mixed. Feel free to add a little extra olive oil depending on the desired consistency.
- Serve with crackers, toast, pasta, gnocchi or rice. Enjoy!
5 Minutes Mediterranean Hummus
5 Minute Mediterranean Hummus – Growing up in rural Ontario, my opportunities to sample a variety of culinary options were incredibly limited – I was a meat and potatoes country girl all the way. The first time I tried hummus was when I went away to University. I think I almost died and went to heaven at my first experience with hummus – so rich, creamy and flavourful. I’m pretty sure that’s all I ate for that entire summer. Then I went to Greece about 10 years ago and had the fortune to sample the real authentic stuff. Oh how I love Mediterranean food!
Tonight I was thinking about my love for hummus when it occurred to me… why not add some of my other favourite flavours to make the ultimate tasty dish. I ran to my kitchen and whipped out whatever ingredients I could find in the fridge and got to work. When I was done and had my first taste, I knew this recipe was a keeper.
Click here to print recipe.
- 1/2 a can of chick peas (you can add a bit more if you’d like)
- 8-12 olives (I used a mix of green and black)
- 3-4 sun dried tomatoes
- 2 garlic cloves chopped
- 2 tbsp olive oil
- juice from 1/2 a lemon
- 2 tbsp of crumbled feta cheese
- Put all the ingredients together into a food processor and turn on until the mixture becomes smooth and creamy.
- Scoop out and serve with fresh bread, crackers or veggies.