Delicious Living
  • 1/2 cup red wine vinegar
  • 1/4 cup honey
  • 1/4 teaspoon Dijon mustard
  • 3/4 teaspoon ground star anise
  • 1 teaspoon Chimayo red chile powder
  • 1/4 teaspoon salt
  • 1 cup organic 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 (or use fresh cooked corn kernels)
  • 1/2 cup sliced fresh strawberries

Backbone house salad

Jen Castle | Delicious Living
  • Serves: 6 people

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.” 

  1. Combine vinegar, honey, mustard, spices, and salt 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.
  2. Build the salad on individual plates in the order the ingredients are listed. Drizzle each with about 1 tablespoon dressing and serve.

PER SERVING: 337 cal, 21g fat (10g mono, 8g poly, 3g sat), 0mg chol, 12g protein, 28g carb, 5g fiber, 139mg sodium

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year












Sponsored Introduction Continue on to (or wait seconds) ×