Your cart

Signature Salad

Signature Salad

Signature Salad

Plan Ahead: Rinse arugula, spinach and romaine ahead of time. Store separately. Keep cold. Chop the vegetables ahead of time and keep cold separately. Chop nuts and keep separate as well. Prepare grapes ahead of time.

3 cups arugula or mixed greens

    3 cups spinach

      3 cups romaine, rinsed and chopped

        Coarse salt

          Fresh ground black pepper

            Ground ginger

              ¼ cup EACH - red, green and yellow Bell peppers diced

                ¼ cup cocktail peanuts (roasted and salted)whole

                  ¼ cup walnuts, chopped

                    ⅓ cup cashews, chopped

                      ⅓ cup golden raisins

                        ½ cup green or red grapes, cut half

                          1 crisp apple, skin on, diced Honey

                            Juice of 1 fresh lemon

                              Olive oil

                                1. 1. On a medium size platter or a medium size shallow bowl, spread out the arugula. Lightly sprinkle with coarse salt, fresh ground black pepper, and dried ginger. Sprinkle on the diced bell peppers. Drizzle with honey. This is the first of 3 layers. 2. Spread out the spinach. Lightly sprinkle with coarse salt, fresh ground black pepper and ground ginger. Sprinkle on the nuts. Drizzle with honey. 3. Spread out the romaine. Lightly sprinkle with coarse salt fresh ground black pepper and ground ginger. Sprinkle on the raisins, grapes and apple. Drizzle with honey. 4. Drizzle with lemon juice and olive oil. Serve immediately.

                                Serve with: Warm Nann bread page 239, Artisan Beer Bread page 247.

                                Variations: The key to this salad is the 3 different kinds of lettuce and the nuts. Use what you have on hand. Butter lettuce is a nice substitute. Pecans and pistachios are a nice variation as well. Add chopped cilantro and mint to the greens for more flavor, if desired. If using carrots cut in half, steam, then dice. Add diced kiwi, tomato or avocado.

                                Continue reading
                                Recent posts
                                Liz's Asiago Parmesan Artisan Bread
                                TDF Weekly
                                17023
                                TDF Weekly
                                TDF Weekly: New Years Edition