8 Ingredient Salad

I had friends for lunch recently and served a salad that I literally created from memory. I originally had ordered this salad at a nearby diner and had enjoyed it so much that I wanted to re-create it. It was dressed with balsamic vinaigrette that had been whipped in a blender.

The salad reminded me of the Club Salad served at Houston’s restaurant I have been enjoying for many years; so, when I spied it on the menu, I ordered it.  Actually the only similarity was the fried chicken bits on the top of the salad, as this salad would be considered a chopped variety. Anyway, the bottom line is that it is different and very good.

Adapted Recipe

• 1 C cannellini beans (white kidney beans)
• 1 C canned chickpeas (drain liquid)
• 1 C hearts of palm chopped
• 1 c sun-dried tomatoes chopped
• 1 C artichoke hearts chopped
• 1 C roasted yellow pepper chopped
• 1 C fried chicken breasts chunks
• 2 C mixed lettuces chopped

Dressing

1. 1/3 C   Balsamic vinegar
2. ¾ C extra virgin olive oil
3. 1 t kosher salt
4. 1 t garlic powder
5. 1 t fresh ground pepper

Mix ingredients using a blender.