Hersh's Entrée Salad Recipe
choice of roasted chicken or hot smoked salmon (salad without chicken or salmon 16) spring mix & spinach, pears, fennel, crispy quinoa, citrus sage vinaigrette
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Ingredients
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Protein
Salad Base
Fruits & Vegetables
Toppings
Vinaigrette
Method
Prepare the Protein
- 1
If using roasted chicken, shred or chop the chicken into bite-sized pieces. If using hot smoked salmon, flake the salmon into pieces. Set aside.
Prepare the Salad Base
- 2
In a large bowl, combine the spring mix and spinach. Toss gently to mix the greens together.
Prepare the Fruits & Vegetables
- 3
Core the pears and slice them into thin wedges. Trim the fennel bulb, removing the stalks, and slice it thinly. Add the pear slices and fennel to the bowl with greens.
Prepare the Vinaigrette
- 4
In a small bowl, whisk together the olive oil, fresh orange juice, chopped sage leaves, honey, salt, and pepper until well combined.
Assemble the Salad
- 5
Add the prepared protein (chicken or salmon) to the bowl with the salad greens, pears, and fennel. Drizzle the citrus sage vinaigrette over the top.
- 6
Sprinkle the crispy quinoa over the salad for added crunch. Toss gently to combine all ingredients.
Serve
- 7
Divide the salad among serving plates and serve immediately, ensuring everyone gets a portion of the protein and toppings.