Satisfying Salads: Garden of Eden

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Welcome back to a satisfying salads: Garden of Eden Edition! Like the Sesame Steak Salad I crafted in June, this salad has plenty of protein to keep you full and feeling satisfied. No skimpy salads to be had.image

A cheesy introduction for a salad that isn’t cheesy in the hokey sense, but is in a Gorgonzola-and-fruit pairing fantastic one. On a trip to KC earlier this summer, I was pleasantly reunited with my favorite salad, ever. I realize I’m speaking in hyperboles beyond reason, but forgive those and believe that the Garden of Eden Salad from The Mixx restaurant in Kansas City, Missouri is special. If you like savory-sweet combinations, you’re sure to love the savory-sweet ingredients tossed in this one. We’re talking cheeses, fresh apples, pecans, grilled chicken, and a champagne-honey vinaigrette that can’t be matched.

The downside for those wanting to try this recipe at home? I’ve yet to find a recipe or substitute dressing that stands up to the deliciousness of The Mixx’s. As you’ll see in the pictures, I saved a little cup from The Mixx and brought it back home with me.

The good news is that the most comparable dressing I’ve found can be bought at Trader Joe’s, TJ’s Champagne-Pear Dressing. Very good, that one, and it comes with small chunks of bleu cheese I believe. So your cheese and nut selections for this one can range. The Mixx uses Gorgonzola and candied pecans. For my slightly less sugary version, I used slivered almonds and chopped garlic-herb cheese. I also used a fresh Fuji apple, but a Granny Smith would do, and a Pink Lady would be equally delightful.image

So simple, but just in case you need it…

Ingredients

2 cups spring greens mix or Romaine lettuce

1/2 apple, sliced into matchsticks or very thin wedges

1 T nuts (walnuts, pecans, or almonds)

1 oz. cheese (Gorgonzola, bleu, etc.)

3 oz. grilled chicken

1 oz. dressing–whatever champagne-based one you can locateimage

sprinkle of black pepper

Directions

Toss all ingredients until dressing and cheese coat the salad leaves. Or if you’re like me and prefer layers in your salad instead of a mix, start with salad base, and then top with nuts, cheese, chicken, apples, pepper, and finally drizzle dressing on top.

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