My New Comfort Food

I’ve fallen in love with one of the cookbooks I bought during this past COVID season, Mandy’s Gourmet Salads. I can honestly say that I’m excited to change from eating the traditional comfort food I’ve been eating to claiming Mandy’s recipes as my new comfort food.

There are so many great recipes in this cookbook, so I combined a couple for my recipe for Salad Extraordinaire. I’ve started adding arugula to some of the salads for added nutrition.

A huge thank you to @mandysalads for all of their healthy salads, smoothies, and other great ideas for the perfect meal. This book has been keeping my family and friends super healthy. (I’ve bought several for friends).

I hope to someday go to Montreal and stop in at Mandy’s Salades Gourmandes for an original. It’s on my bucket list.

So many Greens

There are lots of greens in this salad. Arugula is my extra ingredient. It’s a member of the cruciferous family (think broccoli, cabbage, Brussels sprouts). Like its cousins, arugula is packed with nutrition for cardiovascular health and cancer prevention. I do have to say it does have a strong flavor, so a little goes a long way for me. So putting in in a salad to “disguise” some of its pungency is the perfect way for me eat it.

Why I LOVE this salad

Let me count the ways…fresh and crunchy with a touch of sweet and over-the-top nutrition and fiber.

Greens–romaine with a mixture of arugula and tender spring greens. The arugula and young spring greens are the perfect way to get so many healthy greens in each bite.

Avocado–heart-healthy fats, helping with the absorption of the many vitamins and minerals in this salad.

Carrots and cucumber–Adds extra nutrition and crunch!

Strawberries–High in vitamin C and I love the added color.

Parmesan cheese–a touch of salty umami.

Seeds–pumpkin and sesame–a source of protein and nutrition that can reduce the risk or many chronic diseases.

Maple syrup (in the dressing)–very sweet, which is why I don’t use as much a the recipe calls for. BUT there are plenty of antioxidants in REAL maple syrup. Plain sugar can’t claim that.

What’s in Salad Extraordinaire

• romaine lettuce
• spring greens (also known as mesclun)
• arugula
• avocado
• cucumber
• carrot
• strawberries
• Parmesan cheese
• pita chips (optional)
• pumpkin seeds
• sesame seeds (I use black and white)
• Mandy’s House Dressing (a sweet-tasting vinaigrette)

What’s in Mandy’s House Dressing

• garlic
• apple cider vinegar
• maple syrup  (I use a little less)
• Dijon mustard
• extra-virgin olive oil
• salt
• freshly ground black pepper

How to make the Dressing

• Combine the garlic, vinegar, maple syrup and Dijon mustard in a blender. (I use a handheld blender)
• Blend on medium-high speed until smooth, about 20 seconds.
• Stop and scrape sides of blender.
• With the blender on low, slowly pour in the the olive oil until dressing is mixed and thickened.
• Add salt and pepper and blend to combine.
• Dressing will keep in the fridge for up to 7 days.

I use a little less maple syrup when I make this dressing, probably somewhere between 1/8 cup to 1/4 cup.

A huge thank you to @mandysalads for all of their healthy salads and great ideas for the perfect meal. I’m hoping to someday go to Montreal and stop in at Mandy’s Salades Gourmandes for an original.

Print Recipe

Salad Extraordinaire

Author: Anita's Table Talk

Ingredients

SALAD

• 2 cups chopped romaine lettuce
• 1 1/2 cups spring greens
• 1/2 cup arugula
• 1/2 avocado diced
• 1/4 cup diced cucumber
• 1/4 cup shredded carrot
• 1/4 cup sliced strawberries
• 1/4 cup shredded Parmesan cheese
• 1/2 cup pita chips (optional)
• 2 Tablespoons pumpkin seeds
• 1 Tablespoon sesame seeds I use black and white
• 1/3 cup Mandy’s House Dressing

MANDY'S HOUSE DRESSING

• 2 cloves garlic
• 6 Tablespoons apple cider vinegar
• 1/4 cup maple syrup I use a little less
• 1 Tablespoon Dijon mustard
• 1 1/4 cups extra-virgin olive oil
• 1/2 teaspoon salt
• 1 1/2 teaspoons freshly ground black pepper

Instructions

SALAD

• COMBINE all of the salad ingredients in a large salad or mixing bowl.
• ADD 1/3 cup of dressing to the salad, and toss until well mixed.

DRESSING

• In a blender, COMBINE the garlic, vinegar, maple syrup and Dijon mustard. BLEND on medium-high speed until smooth, about 20 seconds. STOP and SCRAPE down sides of blender.
• With the blender on low, SLOWLY ADD the olive oil until dressing is mixed and thickened.
• ADD the salt and pepper and BLEND to combine.
• Dressing will keep in the fridge for up to 7 days.