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