So we had a couple GORGEOUS days outside in Wisconsin these past couple weeks. And by gorgeous I mean it has consistently been below zero or slightly above all winter, and it was 50 degrees and sunny the other day. Some days have only been in the 40’s, which honestly feel like summer with the sunshine. Yesterday I seriously wore crop jeans and a jean jacket, but I think baby keeps me a little warmer than normal too. Granted we still have a bunch of snow and everything is really muddy and wet, but we will take it. We have been slapping on our rain boots to go walks, going to the park, and playing outside after school gets out. Our clothes may get soaked but it’s nothing a load of laundry and a bubble bath can’t fix.
All this “nice” weather made me want to ditch all the casseroles, soups, and hearty bakes I had planned for the week and substitute with something fresh and light. Also I have been craving salads my whole pregnancy so coming across this recipe on Pinch of Yum had me pretty excited. Besides all the delicious-ness topping this pretty salad, the dressing is phenomenal. It certainly is not your typical honey mustard–it’s tangy but sweet, and the garlic is strong but not overpowering. If you are not a honey mustard fan, have no fear! I actually altered a few ingredients from the original recipe because Ralph isn’t a honey mustard fan and it turned out fantastic! I was licking the food processor with my fingers after I made it. So one word of advice: if you are going to make this salad you have to make the dressing to go with it, don’t use a store bought, I promise you it will be worth it! It’s really simple too–basically you just toss a bunch of ingredients in a food processor and call it a day.
We lived on this salad all week and I am already planning on making another trip to the store so we can have again next week. Do you guys do that too? We always seemed to get hooked on something and have it a bunch of days in a row before we get sick of it.
One more thing–my kids loved this salad! I don’t know about your little ones but I know it’s hard to get most kids to eat their leafy greens. Topping them with fruit, nuts, and cheese really worked well for mine. I made a small amount of the dressing with a little extra raw honey and half the garlic for the kids–they loved it!
- 2 cups rotisserie chicken, shredded
- 2 cups grapes
- 1 cup blueberries
- 3 cups lettuce (your choice) I used a blend
- ½ cup feta cheese
- ½ cup almonds slivers
- 3 tablespoons almond butter
- 1 tablespoon liquid coconut oil
- 2 tablespoons freshly squeezed orange juice
- 3 tablespoons grape seed oil
- 1 tablespoon stoneground mustard
- ½ tablespoon raw honey
- ¼ teaspoon salt, more to taste
- 2 cloves garlic
- Toss salad ingredients together.
- In a large mixing bowl combine: chicken, grapes, blueberries, lettuce, feta cheese, and almond slivers.
- In a food processor or blender ( I used my ninja), prepare your dressing.
- Blend together: almond butter, coconut oil, orange juice, grape seed oil, stoneground mustard, honey, salt, and garlic cloves.
- Add more of anything after you taste it. I ended up adding more oil for the consistency.
Today’s forecast is high of 49 degrees and sunny, plus it’s Friday! What a dream!