A Sunrise Recipe: Harvest Salad

Sunrise Senior Living  |  March 12, 2015
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The chef at Sunrise of Falls Church, VA, created this special salad when residents requested a filling salad that was still healthy. The name originates from when it was first made in autumn, yet it can be enjoyed all year long!

Want a chance to try out more delicious Sunrise Signature Dining recipes like this one, below? Click here to RSVP and join us for a Taste of Sunrise at a community near you Sunday, March 8 – Saturday, March 14. And don’t forget – all of our favorite recipes, including others from our 2015 Recipes from the Heart Cookbook, can be found on our food blog, www.senioreats.com.

Harvest Salad
Serves 4

Dressing:
6 oz frozen strawberries
2 tbsp fresh lemon juice
1 tbsp granulated sugar
2 ½ tsp olive oil
2 ½ tsp cider vinegar
½ tsp poppy seeds

Instructions:
Puree the strawberries in a blender. Add the lemon juice and sugar. Process until smooth. With the motor running, slowly add the oil and vinegar in a steady stream. Stir in the poppy seeds. Refrigerate until ready to use.

Salad:
1-8 oz boneless skinless chicken breast
2 cups chopped romaine
1 ½ cups baby spinach
1 cup toasted slivered almonds
½ cup chopped broccoli florets
½ cup chopped tomatoes
¼ cup chopped avocado
¼ cup diced red onion
¼ cup shredded carrot
¼ cup dried cranberries
¼ cup fresh blueberries
¼ cup fresh diced strawberries
¼ cup diced pears
¼ cup diced cucumbers
¼ cup diced celery
¼ cup crumbled blue cheese

Instructions:
Bake or grill the chicken breast until internal temperature reaches 165°F for 15 seconds.
Remove from the oven and cool completely. Slice into strips. Refrigerate until ready to use. Combine the lettuce and spinach. Place on an appropriate salad plate. Combine the remaining salad ingredients. Spoon over the greens. Arrange sliced chicken over the salad. Serve with strawberry dressing on the side.