I am a gifted salad maker, or so I have been told. I am also a lover of good salads and eat one at least once a day. As such, I have a lot of opinions about what makes a delicious salad – composition, ingredients, dressing, flavor, proportions, tossing rules, off limit ingredients, do’s and don’ts with fruit, and on and on. While I have plenty to say about salad, I must get right down to business and share the delicious one I have been eating for three days now.
This sweet, protein packed number will charm even the most extreme salad skeptics. The dressing is light, sweet, and versatile enough to use on almost any salad combo. The portions below will make a meal size salad for one person, but I recommend at least doubling this recipe so you can eat it for days on end (just hold off on the dressing until right before you eat it).
The Salad I Could (and do) Eat for Days
- 1/2 cup of cooked quinoa (I prefer to cook mine in broth for added flavor).
- 1/2 cup of chicken (I used breast meat from a Costco rotisserie, because it really doesn’t get easier/cheaper/tastier)
- 1 peach, peeled and diced
- 1 cup (or more, knock yourself out) of greens. I used the Power Greens mixture from Trader Joes that has a nice variety of kale, spinach, and chard.
- small handful of marcona almonds
- small amount of crumbled goat cheese
- Combine the quinoa, chicken, and peach in a bowl.
- Chop the greens and add it to the bowl.
- Add about a tablespoon of dressing and toss well.
- Top with goats cheese and almonds and lightly toss.
Champagne Vinaigrette Ingredients (makes enough for several servings and will keep in fridge):
- 1/3 cup champagne vinaigrette
- 1/2 cup extra virgin olive oil
- tsp of honey (approximately)
- ground pepper
- sea salt
Champagne Vinaigrette Process:
- Combine all ingredients into a jar and shake the hell out of it. You could also blend it, but I really don’t think it’s necessary.
Now, a question for you… Do you prefer cream or vinaigrette based dressings? I am a vinaigrette gal myself but have recently fallen in love with a creamy cilantro dressing from Gwyneth’s cookbook and it has me thinking twice.