Amber’s Diva Salad

 

Summer is Amber’s Diva Salad
I invented this salad for one of my friends. She loves a salad by the same name at a restaurant named joey Tomatoes. She raves about it and I must agree that it is very good. My version isn’t an attempt to be the same but to be equally exciting. Feel free to add or take away the ingredients that are your favorites.The point behind the salad is to achieve meal ‘greatness’ with  leafy greens and roast chicken and, this salad is truly ‘greatness’!
Ingredients:
1 apple, cored and slivered
1 pear, cored and slivered
1/4 cup of walnuts, chopped and toasted
1/4 cup of almond slices, toasted
1/2 red onion, sliced into 1/2 rounds
1/2 cup of mushrooms, sliced
1/4 cup of blue cheese, crumbled
1 head of leaf lettuce, cleaned and torn
1 bunch of spinach, cleaned and torn
1 half chicken, roasted
Dressing:
2 tbsp. of olive oil
2 tbsp. of apple cider vinegar
1 tsp. of garlic, minced
1 tsp. of honey
1 tsp. of dijon mustard
1/4 cup of mayonnaise
Salt and pepper, to taste
Instructions:
Put lettuce and spinach in a large serving bowl and add apple and pear slivers, walnuts, almonds,  onions, mushrooms and blue cheese. Using your fingers, tear the roasted chicken into bite-size pieces and then add to the salad. Set aside. In a small bowl, combine the dressing ingredients and whisk until well blended and emulsified. When ready to serve, pour dressing over salad and toss well. 
Total Time: 10 min.
Servings: 4-6

Summer is a great time for big salads. The big salad is really a new phenomena. When I was a kid, a salad was a few leaves of iceberg lettuce, a slice of tomato and a bit of grated carrot. This was then either a decoration on a plate or served chopped, in a wee bowl and drenched in some red sauce or served with a cruet of salad oil and vinegar.

The salad has come a long way. Now it can be had with virtually any combination of fruits, veggies, meats and nuts. It now costs more to order in a restaurant, too. It went from being an add on to any meal to now being the main event.

I invented this salad recipe for one of my cooking students a few years ago. She loves a salad by the same name at a restaurant named ‘Joey Tomatoes’. She raved about it and I must agree that I’ve had it and it is very good. My version isn’t an attempt to be the same but to be equally exciting. Feel free to add or take away the ingredients that are your favorites.The point behind the salad is to achieve meal ‘greatness’ with  leafy greens and roast chicken and, this salad is truly ‘greatness’!

Salad Fixin's

Salad Fixin's

Recipe: Amber’s Diva Salad

Ingredients

  • 1 apple, cored and slivered 
  • 1 pear, cored and slivered 
  • 1/4 cup of walnuts, chopped and toasted 
  • 1/4 cup of almond slices, toasted 
  • 1/2 red onion, sliced into 1/2 rounds 
  • 1/2 cup of mushrooms, sliced 
  • 1/4 cup of blue cheese, crumbled 
  • 1 head of leaf lettuce, cleaned and torn 
  • 1 bunch of spinach, cleaned and torn 
  • 1 half chicken, roasted 
  • Dressing: 
  • 2 tbsp. of olive oil 
  • 2 tbsp. of apple cider vinegar 
  • 1 tsp. of garlic, minced 
  • 1 tsp. of honey 
  • 1 tsp. of Dijon mustard 
  • 1/4 cup of mayonnaise 
  • Salt and pepper, to taste

Instructions

  1. Put lettuce and spinach in a large serving bowl and add apple and pear slivers, walnuts, almonds, onions, mushrooms and blue cheese. Using your fingers, tear the roasted chicken into bite-size pieces and then add to the salad. Set aside. In a small bowl, combine the dressing ingredients and whisk until well blended and emulsified. When ready to serve, pour dressing over salad and toss well.

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