I Loooove salads! I love them even MORE when the warm weather comes. We finally had our first 75 degree day on Saturday and I had some girlfriends coming over for dinner, drinks and to catch up. I made this salad and they loved it!! I created this salad because I had a similar dish at a restaurant called MEX. I liked it so much I decided to make my own version! This is my recipe of that salad and viniagrette. I have some Delish tips for you at the end of the recipe too.
This recipe serves 4-6 people.
- 2 cups of Baby Arugula
- 1 head of Boston or Bibb lettuce
- 2 cups of chopped Kale
- 8 oz of crumbled feta
- 1/4 cup of toasted almonds
- 1/4 cup of dried cranberries
- 1/4 cup of salted pepitas*
- 1/2 cup of cooked brown rice*
Chop the Kale finely so it’s easy to eat. Tear* the Bibb lettuce by hand. Toss the arugula and the rest of your ingredients into a large bowl and keep chilled until ready to serve.
- 2 tsp of ground cumin
- 1 tsp of granulated garlic
- 1 large shallot- finely diced
- 1/2 tsp of turmeric
- 1/4 cup of rice vinegar
- 1/2 cup of olive oil
- 1/4 cup of honey (raw if you have it)
- Dash of S & P
If you have a dressing shaker use it. Otherwise just use a container with a lid so you can shake up the dressing. Add all the ingredients saving the oil* and honey for the end. Stir with a whisk and chill in the fridge until ready to serve.
DELISH TIP 1: pepitas are shelled and salted pumpkin seeds. They are great to put in yogurt, trail mix and cereal.
DELISH TIP 2: I used precooked 90 second microwaveable brown rice for this salad.
DELISH TIP 3: I prefer to tear my delicate lettuces by hand or use a VERY sharp knife. Otherwise, when your lettuce sits for a bit the cut edges will turn brown making for a yucky looking salad.
DELISH TIP 4: If you measure the oil first in a 1/4 cup measure , then the honey, the honey will slide right out!