Lilac Salad Recipe

February 01, 2018

Everyone needs a simple, but hearty salad recipe that can fuel your day. If you’ve tried our signature Lilac Salad at the bakery, then you know that it does just that. Today we’re sharing the secrets of the trade for our yummy and healthy salad recipe. And for a pro tip, make a big batch and keep the dressing on the side so you can enjoy it all week without the salad leaves getting soggy.

Ingredients for salad:

  • Baby greens
  • Purple cabbage
  • Tomatoes
  • Cucumbers
  • Garbanzo beans
  • Green onions
  • Quinoa
  • Crumbled feta cheese
  • Toasted pecans

Ingredients for dressing:

  • 3 Tbs Red Wine Vinegar
  • 1 Tbs Lemon Juice
  • 1 ½ eachShallots, Finely Chopped
  • 1 Tbs Dijon Mustard
  • ¼ tsp Salt
  • ½ cup + 3 TbsExtra Virgin Olive Oil

Method:

Add all the dressing ingredients, except olive oil, in a small bowl, with a damp towel below so the bowl does not slide around. Slowly pour in the olive oil while whisking, so that the dressing emulsifies. (Alternately, you can add all the ingredients except the olive oil into a blender and blend on low while slowly pouring in the olive oil.) The dressing will keep in the fridge for up to a week.

Toss all ingredients for salad, making sure the cucumbers, tomatoes, and green onions are evenly chopped. Add ¼ cup of dressing to your salad and coat evenly. Serve immediately and enjoy!

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