I first made this salad about five years ago for my best friend's baby shower. I served it along side a cup of carrot soup. I remember it as a lovely day, filled with excitement, joy, anticipation and laughter. I wanted everything to go perfectly because that is what my best friend deserves. The luncheon was a success. The soup was delicious and the salad was mouthwatering. Everyone loved it and my best friend was happy. Mission accomplished.
Since then, this salad has become a regular in our home. My husband is always requesting it. This salad is perfect for a baby shower, perfect as a side dish, perfect as an entrée, perfect for lunch, perfect for dinner, perfect for a summer day, perfect for Memorial Day, perfect for whatever-you-want-to-call-it-day. This salad is perfect. It is hearty and filling, yet light and refreshing at the same time. Best of all, you don't feel guilty having two servings (or I don't at least!).
Cornucopia Salad
serves 6
Candied Almonds:
½ cup sliced almonds (walnuts and pecans turn out great too!)
3 TB sugar
½ head green leaf lettuce, torn into bite size pieces
½ head Romaine lettuce, torn into bite size pieces
1 cup chopped celery
4 green onions, chopped
1 11-oz can Mandarin oranges
1 avocado, cut into chunks
1 apple, diced
¼ cup dried currants (I use dried cranberries)
½ cup crumbled Bleu cheese
3 chicken breast halves, cooked & shredded
(I boil my chicken with garlic salt & pepper or you can buy a rotisserie chicken to skip a step!)
Dressing:
½ tsp salt
½ tsp pepper
¼ cup oil
1 TB chopped parsley
2 TB sugar
2 TB white wine vinegar
(I prepare my dressing in the bottom of the bowl and then add the lettuce-toss to coat evenly-then top with the rest of the ingredients and toss again)
Prepare Candied Almonds: Melt 3 TB sugar in frying pan with sliced almonds, stirring continuously until almonds are coated. Don’t let sugar burn. Spread out on foil or parchment paper to cool.
Mix all salad ingredients and Candied Almonds. Toss with dressing.
**Unfortunately I do not know the origination of this salad. My friend gave me a photocopy of this recipe from her cookbook years ago.
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