Recipe Background
Sunshine Salad combines bright flavors and textures for a vibrant dish.
Sunshine Salad is a delightful romp for the taste buds. Crisp romaine and mixed greens lay the foundation, their fresh crunch harmonizing with the savory bites of chicken and smoky bacon. Granny Smith apples add a sharp, sweet contrast, while red onions provide a layer of mild pungency. Juicy grapes sneak in, bursting brightly alongside mandarin oranges and strawberries. This salad is a tapestry of textures, each one playing off the other like a culinary symphony. Add to this the richness of creamy avocados, the unexpected nutty crunch of walnuts, and the crumbly delight of Gorgonzola cheese, and you have a masterpiece in a bowl.
The dressing is where things truly shine. A blend of apple cider vinegar, orange zest, and freshly squeezed orange juice brings a zippy citrus note that wakes up each ingredient. Dijon mustard adds a slight kick, softened by the sweetness of pure maple syrup, while a touch of kosher salt and freshly ground black pepper elevate the flavors. Olive oil ties everything together, transforming the mix into a velvety coating that clings to each morsel. This salad doesn't just smile back at you—it grins, inviting you to dive in with reckless abandon.
Whipping up this salad is as breezy as a summer day. Just a chop here and a whisk there, and you're on your way. Everything blends into a gorgeous riot of colors and flavors, promising to liven up any table. The real trick? Embrace the chaos of flavors and textures. It's supposed to be fun—both in the making and the eating.
Ingredients
For the salad:
- 1 large head of romaine lettuce rinsed and chopped, or 5 cups of mixed greens
- 1 cup chicken cooked and chopped
- 1 cup bacon cooked and chopped
- 1 cup Granny Smith apples chopped
- 1 cup red onion chopped
- 1 cup grapes
- 1 cup mandarin oranges
- 1 cup strawberries chopped
- 1 cup walnuts
- 3/4 cup Gorgonzola cheese crumbled
- 2 avocados chopped
For the dressing:
- 3 tablespoons apple cider vinegar
- 1 teaspoon orange zest grated
- 2 tablespoons orange juice freshly squeezed
- 2 1/2 teaspoons dijon mustard
- 2 tablespoons pure maple syrup
- 1 1/2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup olive oil
Directions
- In a large bowl, toss together the greens, chicken, bacon, apple, red onion, grapes, oranges, strawberries, walnuts, Gorgonzola cheese, and avocado.
- Whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, salt, and pepper in a bowl. Slowly whisk in the olive oil to emulsify the dressing.
- Toss the salad with the dressing.
- Serve.
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