“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.”
Backbone house salad
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Ingredients
- 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
Instructions
- 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.
- Build the salad on individual plates in the order the ingredients are listed. Drizzle each with about 1 tablespoon dressing and serve.
Recipe Notes
Nutrition Facts
Backbone house salad
Amount Per Serving
Calories 337
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 3g
15%
Polyunsaturated Fat 8g
Monounsaturated Fat 10g
Sodium 139mg
6%
Total Carbohydrates 28g
9%
Dietary Fiber 5g
20%
Protein 12g
24%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 337 cal, 21g fat (10g mono, 8g poly, 3g sat), 0mg chol, 12g protein, 28g carb, 5g fiber, 139mg sodium
