When I first met this salad she wore thinly sliced proscuitto, sliced fennel, and a tangy red wine vinegar dressing. As I’ve gotten to know her over the years shes changed from being raw and tangy to crisp and balanced. This salad is soooo good and great for a summer day.
In this salad you will find:
Marinated Granny Smith Apples (salt, lemon, organic extra virgin olive oil)
Season’s Peak Sliced Strawberries
Fresh Farm Greens (From our garden starting in May!)
My hopefully famous someday Pistachio Vinaigrette
Slivered Red Onion
Organic Sliced Chicken
If you’d like to make my Pistachio Vinaigrette here are the details:
1 Cup of Pistachios, shelled
1 TBS Dijon Vinaigrette
1 TBS hemp seeds, you know, for Omega-3’s
4 TBS Agave Nectar
1 Cup Water
3 TBS White Wine Vinegar
1 Garlic Clove
1 TBS Chopped Cilantro
Simply begin by blending the Pistachios, Dijon, Hemp Seeds, Agave Nectar, Water, White Wine Vinegar, Garlic, and Cilantro together until smooth. Then slowly pour the oil into the blender so that it forms an emulsification. This dressing is very stable. It wil keep in the refrigerator for at least a week or two. It yields about 2 cups! Each serving (1 TBS) is about 122 Calories and full of nutrients and healthy fats!! Enjoy!
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