Saturday, February 23, 2013

Cornucopia Salad

Cornucopia Salad

Bursting with color and energy, and chock full of veggies, fruits, nuts and cheese; this super salad recipe from Terri Bailey of Bailey's Palomar Resort in Southern California, is a complete meal!


1/2 cup sliced almonds
3 Tbsp. Sugar
1 1/2 heads romaine or mixed lettuce, or any green leafy veggies, like or spinach, kale
4 green onions chopped
1 can mandarin oranges, drained; or fresh tangerines or blood oranges are great too!
1 avocado sliced
1 Granny Smith apple sliced
1/4 cup dried craisins (dried cranberry)
1 cup chopped celery
1/2 cup blue cheese or gorgonzola
2 Large chicken breasts, cooked and shredded (or one rotisserie chicken)

1 tsp salt
1 tsp pepper
1/2 cup oil
2 Tbsp. chopped parsley
4 Tbsp. sugar
2 Tbsp. white wine vinegar.


Toss sugar in large frying pan with almonds and cook over low heat to medium heat, stirring occasionally until almonds are coated.
Don’t let sugar burn.  Spread on foil to cool. Or purchase sugared almond slices.  If sugaring almonds, Spray foil with Pam, so it does not stick, while cooling.
Tear lettuce leaves into bite-sized pieces. Mix lettuce, onion, oranges, avocado, apple, celery, craisins, cheese, chicken and almonds.
Mix remaining ingredients for dressing.  Toss with salad ingredients.  
Serves 5-6.