Serves 4
When we lived at Standing Stone Ranch in Colorado, I had a bountiful vegetable garden and grew a wide variety of lettuce, tomatoes, and fresh herbs that I used to make this salad. Now, I buy the best organic produce I can find and it’s almost as delicious. This salad dressing is my family’s favorite.
Description
An elegant medley of delicious ingredients and fresh greens creates a crowd-pleasing salad. The dressing is light and so tasty! This versatile dish pairs perfectly with Rocky Mountain Salmon but is equally impressive as a standalone offering.
Ingredients
For the Salad
- 1 to package Spring Mix Salad or Spring Mix with Fresh Herbs
- 8-12 Kalamata olives, sliced
- 4 hearts of palm, sliced into ¼ inch slices
- 1 jar of marinated artichoke hearts, cut into bite-size pieces
- 2-3 scallions, diced
- ¼ cup dry roasted pine nuts (optional)
- 1 avocado, peeled and cut into 12 slices
- 16 grape tomatoes, halved
- Standing Stone Salad Dressing to taste (don’t overdress)
For the Dressing
- ⅔ cup seasoned rice wine vinegar (must be seasoned)
- ⅓ cup avocado or light olive oil
- 1 tablespoon soy sauce
Instructions
For the Dressing
- Combine all ingredients in a jar
- Refrigerate for a couple of hours
- Shake well before using
For the Salad
- Combine in a large salad bowl:
- Spring mix
- Sliced olives
- Hearts of palm
- Artichoke hearts
- Scallions
- Pine nuts (if using)
- Add dressing and toss gently
- Place on a plate and artfully arrange the tomatoes and avocados on top.
- Serve immediately
Chef’s Notes
- Keep these pantry staples on hand: hearts of palm, marinated artichoke hearts, Kalamata olives, pine nuts
- Grape or cherry tomatoes are preferred for sweetness and presentation
- Can substitute pistachios, toasted walnuts, or toasted slivered almonds for pine nuts or omit altogether
Dressing Variations
- Asian Style: Add a teaspoon of toasted sesame oil and a teaspoon of sriracha sauce
- Salad with apples or pears: Omit soy sauce and add a tablespoon of raspberry jam