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
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.
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Hani King
[email protected]This salad is a great way to get your daily dose of vegetables.
Bassam Link
[email protected]This salad is perfect for a summer picnic. It's light and refreshing.
Towhid Shawon
[email protected]I made this salad for a party and it was a hit! Everyone loved it.
Kaianne Silva
[email protected]This salad is a great way to use up leftover vegetables.
Anthony Rose
[email protected]I love this salad! It's so refreshing and healthy.
Dre Boy
[email protected]This salad is very easy to make and it's a great way to get your daily dose of vegetables.
ASHMAL SIDDIQUI
[email protected]The salad was good, but the dressing was a bit too sweet for my taste.
LORD FH тнє кιиg
[email protected]This salad is a bit too heavy for my taste. I would have preferred a lighter dressing.
Towhidx220
[email protected]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
[email protected]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
[email protected]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
[email protected]This salad is perfect for a summer picnic. It's light and refreshing, and the dressing is so easy to make.
Tar Sphe
[email protected]The dressing is so flavorful! I love the tangy mustard and the sweetness of the honey.
Oye Rana
[email protected]Amazing salad! Tastes just like the one I used to get at my favorite vegan restaurant.