I love a good salad. It’s crunchy, fresh, satisfying but not heavy, and leaves me full for hours. I like to make this “Sunday Salad,” a play on the Hillstone Macho Salad, nearly once a week. It’s got enough yummy goodness to keep the kids and Kyle happy, with enough veggies to still feel healthy and nourishing. Plus, it’s simple, quick, and sometimes we even have leftover ingredients that I can throw together a salad later in the week.
The Paper Planes Sunday Salad
Dressing:
½ Cup Olive Oil
1 Tablespoon Champagne Vinegar
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1 Lemon, juiced
1 Clove Garlic, mashed
A Few Cracks Ground Black Pepper
Hearty Pinch of Sea Salt
Salad:
2 Cups Croutons, homemade if possible
4 Cups Red Leaf, Romaine, or Mixed Greens
½ Cup Cherry Tomatoes, sliced (optional — I only use these if they are in season!)
¾ Cup Corn, fresh or canned if not in season
2 Baby Cumbers, sliced
6 Dates, pitted and sliced
1 Avocado, chopped
½ Cup Raw Almonds, chopped
1 Cup Rotisserie Chicken, shredded
½ Cup Goat Cheese, crumbled
Step 1: Make the Dressing. Mix all ingredients in a mason jar and shake for 30 seconds
Step 2: Make the Salad. Add all ingredients into a bowl. Drizzle the dressing over and toss to coat.
