Satchel’s famous salad recreated! Hope you enjoy.
The salad is more about how it is assembled then the exact ratios, if you mix all together, all the nuts will fall to the bottom and it will be sorta soggy and mushy.
This recipe makes alot, so I would halve it or even quarter it?
1 granny smith apple, diced
1/4-1/2 cup carrots
1/8 red onion, minced
2 tomatoes, seeded and blotted of excess moisture, diced
2-3 cups mixed greens (spring mix)
1/4 cucumber peeled, seeded, and diced (optional)
1/8 cup pecans, chopped
1/2 cup sliced almonds
1/2 cup salted, roasted sunflower seeds
1/4-1/2 cup Pecorino Romano, grated on finest setting possible
1/4 cup balsamic
1/2 cup olive oil (more if needed – i like it pretty vinegar-y)
1 tsp mustard
1 tsp honey
For the Salad:
- Mix apple, carrot, onion, tomato, mixed greens, cucumber, and pecans in a bowl, lightly tossing.
- Top with almonds and sunflower seeds on top.
- Top with the cheese.
For the Vinaigrette:
- Whisk all together until all the ingredients combine well into a smooth dressing.
- Drizzle dressing over the top.