Sonoma Salad - Dallas News |

Sonoma Salad

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1 lb. Baby Lettuces

1/2 cup Fresh corn kernels

1/2 ea. Avocado cut into 1/2" pieces

1/4 cup Dates, pitted and cut into 1/2" pieces

1/4 cup Red Onions, sliced into thin strips

2 cups Cooked Marinaded chicken, cut into strips

To taste Kosher or sea salt

To taste Ground black pepper

1 cup Hazelnut Mustard Dressing (recipe to follow)

To garnish:

1/4 cup Roasted red bell peppers, cut into strips

1/4 cup Roasted yellow bell peppers, cut into strips

1/4 cup Goat cheese, crumbled

1/4 cup Golden Raisins or regular raisins

1/2 cup Bacon, cooked, cut into 1/2" pieces

1/4 cup Walnuts, glazed and chopped

Place the corn kernels, avocado, dates, red onions and chicken into a large bowl. Season the ingredients with salt and pepper.

Add the salad dressing around the bowl and over the salad ingredients. Toss the salad ingredients and the dressing together to coat the salad ingredients evenly. Divide the salad evenly onto two salad plates.

Sprinkle the remaining ingredients over the salad to garnish.

Serve immediately.


Hazelnut Mustard Dressing

1 ea Shallot, peeled and minced

1 tsp. kosher or sea salt

1 tsp. Grey poupon mustard

1/4 cup sherry vinegar

3 Tbls. hazelnut oil or walnut oil

3/4 cup Extra virgin olive oil

To taste Ground Black Pepper

Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps to flavor the dressing quicker.

Whisk in the mustard and sherry vinegar.

Slowly drizzle the hazelnut oil and extra virgin olive oil into the mustard mixture. Season the dressing with salt and pepper.

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