Holy Salad

By Holly
January 11, 2011
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Holy Salad

Author Notes: I love making salads. More so in spring and summer, but salads are always fun for me to put together. This is my basic salad, which I make with different variations. My husband is the one who began referring to this as the holy salad. I thought an alternate name might be more appropriate, then decided to go with its customary name.Holly

Serves: 4


  • 2 Romaine hearts, chopped
  • 1 Granny Smith apple, chopped with the skin left on
  • 2 Bell peppers, chopped. One of each color (red, orange, or yellow)
  • 1 Cucumber, chopped with the skin left on
  • 1 handful Cherry or plum tomatoes, sliced in half
  • 1 Green onion, chopped
  • 1 handful Blueberries
  • 1 handful Roquefort or Gorgonzola cheese, crumbled
  • 1/4 cup Crushed mixed nuts & Mixed sesame seeds (white, brown, black)
  1. Chop all ingredients and combine in a large salad bowl. Dressing recipe follows.


  • 1/4 cup Olive oil
  • 1/4 cup Balsamic vinegar
  • 2 tablespoons Olive oil mayonnaise
  • 1 tablespoon Seeded mustard
  • 1 teaspoon Oregano
  • 1 teaspoon Crushed red pepper
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  1. Mix together all ingredients in a bottle or any container with a lid.
  2. Shake ingredients together.
  3. Dress salad as desired, and serve any remaining dressing on the side.

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