Power Salad
Entrée

Recipes by Chef Kellie Black of MÂCHE, Visalia, CA

Yields1 Serving
Salad
 4 cups fresh greens
 5 large basil leaves, torn
 1 cup pea shoots or broccoli microgreens
 ½ cup slivered almonds
 ¼ cup chive vinaigrette (recipe below)
Chive Vinaigrette Dressing
 ¼ cup Extra virgin olive oil
 ¾ cup Red wine vinegar
 3 Cloves garlic
 ¾ cup Chives
 1 tsp Chia seeds
 Salt to taste
Salad
1

In a large bowl, combine the fresh greens, basil leaves, pea shoots or microgreens, and almonds.

2

Drizzle the dressing over
the greens and toss evenly to coat.

Chive Vinaigrette Dressing
3

Add the olive oil, red wine vinegar, garlic, chives, chia seeds, and salt to a blender.

4

Blend on high until all ingredients are combined and emulsified. Refrigerate until ready to use. May be stored up to one week in
the refrigerator.

Ingredients

Salad
 4 cups fresh greens
 5 large basil leaves, torn
 1 cup pea shoots or broccoli microgreens
 ½ cup slivered almonds
 ¼ cup chive vinaigrette (recipe below)
Chive Vinaigrette Dressing
 ¼ cup Extra virgin olive oil
 ¾ cup Red wine vinegar
 3 Cloves garlic
 ¾ cup Chives
 1 tsp Chia seeds
 Salt to taste

Directions

Salad
1

In a large bowl, combine the fresh greens, basil leaves, pea shoots or microgreens, and almonds.

2

Drizzle the dressing over
the greens and toss evenly to coat.

Chive Vinaigrette Dressing
3

Add the olive oil, red wine vinegar, garlic, chives, chia seeds, and salt to a blender.

4

Blend on high until all ingredients are combined and emulsified. Refrigerate until ready to use. May be stored up to one week in
the refrigerator.

Power Salad

© Copyright 2019 – Lifestyle Magazine.
All Rights Reserved. Site managed by Topograph
Accessibility Statement