.jpg)
Ingredients
2 Tablespoons Dijon mustard
4 Tablespoons honey
2 Tablespoons chopped fresh tarragon
2 cloves chopped garlic
3 tablespoons orange juice
2/3 cup red wine vinegar
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 heads romaine lettuce shredded
2 cups arugula
1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
1/2 cup baby tomatoes
3 green onions sliced
1 avocado diced (I add this right before I serve it so it does not brown)
1/3 cup chopped dates
1/3 cup sliced almonds
2 ears corn taken off of the cob (I threw it in raw)
2 chicken breasts
Cornbread Croutons
4 Tablespoons honey
2 Tablespoons chopped fresh tarragon
2 cloves chopped garlic
3 tablespoons orange juice
2/3 cup red wine vinegar
3/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 heads romaine lettuce shredded
2 cups arugula
1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
1/2 cup baby tomatoes
3 green onions sliced
1 avocado diced (I add this right before I serve it so it does not brown)
1/3 cup chopped dates
1/3 cup sliced almonds
2 ears corn taken off of the cob (I threw it in raw)
2 chicken breasts
Cornbread Croutons
Method
- Put everything in a Mason jar except for the olive oil. Close the top and shake until everything is combined. Pour in olive oil. Shake again until mixed.
- Throw everything into a bowl, except for the croutons. Toss with a little of the dressing. You can always add more, but cannot take away, so go easy with the dressing. I really do not like a salad drenched in dressing. Scatter some croutons on top.
No comments:
Post a Comment