Chef's Garden Salad with White Onion & Herb Vinaigrette
4
30 minutes
0 minutes
Blenders
Ingredients
- 2 tablespoons slivered almonds
- ½ cup ripe black olives, sliced
- 1 medium carrot, cut in chunks
- 1 large cucumber, peeled, quartered
- ½ cup Monterey Jack cheese, shredded
- 8 cups salad greens, washed and drained
- ½ pound smoked deli turkey, cut in thin slices (or use thin-sliced cooked chicken, beef or ham)
- 2 small zucchini squash, cut in chunks
Vinaigrette:
- 3 tablespoons balsamic vinegar
- Pinch black pepper
- ¼ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 tablespoon fresh parsley, roughly chopped
- 2-inch piece white onion
Directions
- To make the vinaigrette, place all dressing ingredients in the 20 ounce personal blender jar and pulse until smooth. Set aside. Place the salad greens in a large serving bowl. Set aside.
- Place the cucumber, carrot, squash, and onion in the blender and pulse a few times until the vegetables are chopped. Do not over-mix. Scatter the vegetables over the greens. Add the olives, turkey (or other meat), and cheese. Drizzle the dressing over all. Using 2 large spoons, mix and toss all ingredients lightly. Garnish the salad with the almonds just prior to serving.
For Creamy Avocado Vinaigrette
- Decrease the vinegar to 2 tablespoons. Add 1 avocado, cut in chunks and 2 tablespoons Creamy Cashew Butter (see recipe following). Pulse as directed.
For Italian Basil Vinaigrette
- Add 1 tablespoon fresh basil and ½ teaspoon fresh oregano to the dressing.
Pulse as directed.
For Garlic Dijon Vinaigrette
- Decrease the vinegar to 1 tablespoon. Add 1 teaspoon Dijon mustard, 1 clove peeled garlic, and ½ teaspoon sugar to the dressing.
Pulse as directed.