Mother’s Day Salad

So not exactly the most descriptive title, but listing each and every ingredient was boring. This salad started as the wild arugula salad in the June 2008 issue of “Bon Appetit” and quickly became an entirely different animal. And I’m glad! I happen to think, based on comparing my picture and “Bon Appetit’s”, that my salad looks better. Of course, it is completely and totally different.

And it looks better when the picture is facing the correct way. I don’t know what the deal is. Seriously…tilt your head to the right to see what the salad really looked like.

Mother’s Day Salad
from Bon Appetít

10 cups mixed baby spring greens
approx. 1 1/4 c. red wine viniagrette
1/2 c. crumbled goat cheese
3 oz. shaved Parmesan cheese
1 1/2 lbs. herb-marinated chicken, cut into strips
1 1/2 c. grilled herbed peaches (optional)
2 c. homemade garlic croutons

Place greens in a large salad bowl and toss with red wine vinaigrette. Sprinkle cheeses over top. Add chicken then croutons.

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