“Salt Lake Magazine recognized this salad as one of the best in the state, and it’s easily our most requested recipe,” say Jen and Blake. “We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.”
Recipe Yield:
6 servings
Recipe Ingredient Details:
1/2 cup red wine vinegar
1/4 cup honey
3/4 cup ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon Chimayo red chile powder
1/4 teaspoon salt
1 cup canola oil
3-4 cups romaine hearts (torn into small pieces )
3-4 cups garden spring mix
1/2 cup jicama (sliced into matchstick-sized bits )
1 1/2 cups toasted pepitas (hulled pumpkin seeds)
1/3 cup super-sweet dehydrated corn
1/2 cup fresh strawberries (sliced )
Recipe Instructions:
Combine all dressing ingredients except oil in a blender. With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
Build the salad on individual plates in the order the ingredients are listed. Drizzle each with about 1 tablespoon dressing and serve.
Recipe Additional Notes:
PER SERVING: 337 cal, 21g fat (10g mono, 8g poly, 3g sat), 0mg chol, 12g protein, 28g carb, 5g fiber, 139mg sodium
Fri, 2012-07-27 16:51
