BACKBONE HOUSE SALAD (VEGAN FRIENDLY)

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Backbone House Salad (Vegan Friendly) image

From Hell's Backbone Grill as printed in Delicious Magazine. "Salt Lake Magazine recognized this salad as one of the best in the state, and it's easily our most requested recipe," say Jen and Blake of Hell's Backbone Grill. "We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference." I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.

Provided by COOKGIRl

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 cup red wine vinegar
1/4 cup honey (or other sweetener of choice)
3/4 teaspoon ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
1/4 teaspoon salt
2/3 cup grapeseed oil (subbed for canola oil)
3 -4 cups romaine lettuce hearts (torn into small pieces)
3 -4 cups garden spring greens (or heirloom lettuce)
1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
1/2 cup fresh strawberries, sliced (or other fresh berry in season)

Steps:

  • Combine all dressing ingredients except oil in a blender.
  • With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
  • Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.

Hani King
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This salad is a great way to get your daily dose of vegetables.


Bassam Link
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This salad is perfect for a summer picnic. It's light and refreshing.


Towhid Shawon
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I made this salad for a party and it was a hit! Everyone loved it.


Kaianne Silva
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This salad is a great way to use up leftover vegetables.


Anthony Rose
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I love this salad! It's so refreshing and healthy.


Dre Boy
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This salad is very easy to make and it's a great way to get your daily dose of vegetables.


ASHMAL SIDDIQUI
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The salad was good, but the dressing was a bit too sweet for my taste.


LORD FH тнє кιиg
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This salad is a bit too heavy for my taste. I would have preferred a lighter dressing.


Towhidx220
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I'm not a big fan of salads, but this one is really good! The dressing is so tasty and the vegetables are fresh and crisp.


Hani Hubi
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This salad is a great way to use up leftover vegetables. I had some leftover broccoli and cauliflower, and they were perfect in this salad.


Harun Ha
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I added some grilled tofu to this salad and it was delicious! The smoky flavor of the tofu paired perfectly with the sweet and tangy dressing.


Nickoy Sinclair
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This salad is perfect for a summer picnic. It's light and refreshing, and the dressing is so easy to make.


Tar Sphe
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The dressing is so flavorful! I love the tangy mustard and the sweetness of the honey.


Oye Rana
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Amazing salad! Tastes just like the one I used to get at my favorite vegan restaurant.