Cornucopia Salad
August 31, 2008
I would like to thank my friend my friend, and colleague, Jenn Dean who shared this wonderful salad with me. This recipe looked so yummy, I was just waiting for the perfect time to prepare and serve it. It was the last week of september, we were having a heat wave on the San Francisco peninsula, and I thought oh my gosh what am I going to cook for dinner tonight. At that point I knew, I was not going to COOK, I was going to make my friend Jenn’s “Cornucopia Salad”.
Cornucopia meaning, “an abundance and plenty of”. This wonderful salad was defenitely abundant with plenty of fresh ingredients: chopped celery, mandarin oranges, green onions, avocado, green apples, dried cranberries, bleu cheese crumbles and sliced almonds. Mix all of this with romaine and green leaf lettuce, and there you have it, a cornucopia salad. For the sliced almonds I opted not to use the sugar. I did however toast them in a pan. For the chicken breasts I made a little extra dressing to use as a marinade (for about 30 minutes). Grilled the chicken breasts on the BBQ, and then shredded it into the salad. Please enjoy!
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- 1/3 cup sliced almonds
- 3 tbsp. sugar
- ½ head green leaf lettuce, torn into pieces
- ½ head romaine lettuce, torn into pieces
- 1 cup chopped celery
- 4 green onions, chopped
- 1 11-oz. can mandarin oranges
- 1 avocado, cut into chunks
- 1 apple diced
- ¼ dried cranberries
- ¼ cup crumbled bleu cheese
- 3 chicken breast halves, cooked and shredded
Dressing:
- ½ tsp. salt
- ½ tsp. pepper
- ½ cup olive oil
- 1 tbsp. chopped fresh parsley
- 1 tbsp. sugar
- 2 tbsp. white wine vinegar
Melt 3 tbsp. sugar in a large frying pan with the sliced almonds, stirring continuously until almonds are coated. Do not let the sugar burn. Spread out on foil to cool.
Mixed all salad ingredients and candied almonds in a big salad bowl. Mix dressing ingredients and pour over salad, toss and serve immediately.
Serves: 6
Total time: 45 minutes
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