Chef's Garden Salad with White Onion & Herb Vinaigrette
4
30 minutes
0 minutes
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
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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.
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Decrease the vinegar to 2 tablespoons. Add 1 avocado, cut in chunks and 2 tablespoons Creamy Cashew Butter (see recipe following). Pulse as directed.
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Add 1 tablespoon fresh basil and ½ teaspoon fresh oregano to the dressing.
Pulse as directed.
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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.