You know how sometimes when you have a great meal, you just get stuck on it for a while? You figure out how to recreate it, then make it over and over again. This salad did that to me. I first had this salad a couple weeks ago when out with some friends celebrating finishing our first year of our M.S. Physician Assistant program. I made it with my mom for a Mother’s Day lunch. Then I made it yet again after a hike with a good friend that I hadn’t seen in a while, hence the name “Celebration Salad!” This colorful and sweet salad is easy to make, delicious to eat! This recipe is for four servings, but you will have some extra dressing left over for the next time you make this…. probably the next day!
1/2 cup Balsamic Vinegar
1/2 cup Water
1 Tablespoon Fresh Fine Chopped Rosemary
1/2 cup Olive Oil
Combine balsamic vinegar, water, and rosemary in a saucepan over the stove and bring to boil. Let boil vigorously for about 12 minutes to reduce volume by half. Set in refrigerator and let cool.
Pour balsamic mixture in a glass jar with tightly fitting lid or shaker bottle. Add olive oil and shake to combine. Set aside until ready to dress salad.
1 cup Slivered Almonds
2 Tablespoons Honey
12 Fresh Strawberries
2 Small Oranges
2 Green Onions
4 Grilled Chicken Breasts
1 bag Trader Joe’s Baby Lettuce Mix (5 ounces)
1 bag Trader Joe’s Baby Spinach (6 ounces)
Drizzle honey over almonds in a pan over high heat. Stir continuously until almonds are toasted and golden, about 5 minutes. Be careful- they burn easily! Let the almonds cool completely, then break into small bite-sized clusters to sprinkle over the salad.
Cut strawberries into eighths, set aside. Peel oranges and cut each slice in half. Chop green onions. Chop chicken into bite-sized pieces.
Wash and dry lettuce and spinach. On four plates, divide the greens and top with fruit, green onions, chicken, and candied almonds. Drizzle with balsamic vinaigrette dressing and enjoy!