Fall

Mucho Salad

by:
February 24, 2017
Author Notes

Visiting girlfriends in Denver a few years back and we had lunch at Cherry Creek Grill. Loved the Macho Salad we ordered so, I jotted down some ingredients for inspiration and went home to concoct my version. Don't know what Dressing they used but, my home made Vinaigrette was a hit with group I was entertaining. —Donna

  • Serves 4-6
Ingredients
  • Maple-Orange Vinaigrette
  • 1/2 cup orange juice
  • 2 tablespoons pure maple syrup
  • 1/4 cup lemon juice
  • 2 teaspoons dijon mustard
  • 6 tablespoons peanut or canola oil
  • salt and pepper, to taste
  • Salad
  • 8 cups Romaine or Mixed Greens
  • 2 tomatoes, cut into large pieces
  • 1/2 cup red cabbage, finely sliced
  • 1 cup frozen roasted corn kernels, thawed
  • 2 avocadoes, cut in large chunks
  • 6 medjool dates, cut each into 3-4 pieces
  • 1/2 cup almonds, toasted & coarsely chopped
  • 4 ounces goat cheese, crumbled
  • 2-3 cups roaster chicken, cut into large chunks
In This Recipe
Directions
  1. Maple-Orange Vinaigrette
  2. Place the orange juice & maple syrup in a small saucepan and bring to a boil. Reduce the heat & simmer until reduced to about 1/3 cup. 15-20 minutes
  1. Salad
  2. Preheat oven to 350 degrees. Place almonds on a baking sheet & toast for about 10-12 minutes. Cool & coarsely chop
  3. Put the lettuce in a large Salad bowl. Top with chicken, tomato, cabbage, corn, avocado, dates, toasted almonds & goat cheese. Do not toss.
  4. Drizzle generously with Maple-Orange Vinaigrette. You may not use all of the dressing.
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