Sonoma Salad Recipe
mixed greens, avocado, corn, almond, date, bacon, tomato, goat cheese crumbles, cornbread croutons, green goddess dressing
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
- 2
Prepare the Vegetables
Wash and dry the mixed greens thoroughly. Dice the avocado and tomato into bite-sized pieces. If using fresh corn, cook it in boiling water for 3-4 minutes, then cut the kernels off the cob.
- 3
Chop the Dates and Almonds
Chop the dates into small pieces and slice the almonds if they aren't already sliced.
- 4
Make Cornbread Croutons
If you don't have pre-made cornbread croutons, cut cornbread into small cubes and toss with olive oil, salt, and pepper. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, until golden and crispy.
Assembly
- 5
Combine Salad Ingredients
In a large salad bowl, combine the mixed greens, diced avocado, corn, chopped bacon, diced tomato, sliced almonds, chopped dates, goat cheese crumbles, and cornbread croutons.
- 6
Dress the Salad
Drizzle the green goddess dressing over the salad and toss gently to combine, ensuring all ingredients are evenly coated.
- 7
Serve
Serve immediately as a fresh and vibrant salad, garnished with extra goat cheese crumbles and almonds if desired.
