Ode to vermont salad
Indulge in the hearty flavors of Vermont with this innovative salad recipe. Bursting with fresh ingredients, it's a culinary tribute to the state's famed produce.
Ingredients:
- 2 tablespoons maple syrups
- 1 tablespoon coarse grain mustard
- 1/4 cup white wine vinegar
- 1/2 cup olive oil
- 1 small shallot, minced
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 bunch of kale (curly or Tuscan)
- 1 packet Brussels sprouts, halved or quartered and roasted
- 5 slices of thick cut bacon, cooked
- 1 cup cooked barley
- 1/4 cup sliced almonds, toasted
- 1 chicken breast, cooked and chopped or ripped
- 1 handful dried cranberries
- 2 radishes, sliced
- Parmesan cheese, for serving
Instructions:
- Prepare the dressing: Combine maple syrup, mustard, shallot, white wine vinegar, and olive oil in a mixing cup or small bowl. Whisk vigorously until well blended. Season with salt and pepper as desired.
- For the salad: Tear or slice the kale into small pieces, transfer to a salad bowl, and drizzle with a bit of olive oil. Gently massage the oil into the kale until it softens slightly.
- Combine the bacon, chicken, Brussels sprouts, barley, almonds, cranberries, and radishes with the kale. Mix everything together with a couple of tablespoons of the prepared dressing (there will be extra). Sprinkle with grated Parmesan before serving and enjoy!
Summary:
- Calories: 2476 kcal
- Fat: 186 g
- Protein: 99 g
- Carbs: 107 g
- Potassium: 2565 mg
- Magnesium: 291 mg