Chefs Jeff Coco and Doug Perdome dish out the inside scoop on how to recreate this colorful, crisp salad from Vintage 56 at home.
VINTAGE SPINACH SALAD
4 ounces baby spinach leaves
½ Granny Smith apple, sliced
2 ounces sundried cherries
1 ounce red onion (or to taste)
4 ounces goat cheese
2 ounces pistachio nuts
2 ounces Vintage 56 house cherry white balsamic vinaigrette
- Toss all ingredients (except apple and red onion) together on a large plate
- Garnish the top with apple slices and red onion
- Finish with house cherry white balsamic vinaigrette salad dressing, available only at the restaurant.
Although the cherry white balsamic vinaigrette is an original recipe from owner Stevie Whittaker, she says that “the key is to use white balsamic vinegar instead of regular balsamic vinegar.” She also uses dried cherries to give it a sweet taste.
2008 Conundrum Blend – A combination of white wine grapes with a lightly-sweetened taste
Did you know?
Salads with vegetables at their core, are great sources of vitamin C, and the leafiest among them supply plenty of the vitamin, folate. The most colorful combinations—including tomatoes, carrots, cabbages or bell peppers—also deliver vitamin A (as beta carotene), lycopene and other key phytonutrients. According to www.eatingwell.com
Tips for Healthy Summer Salads
- Turn a salad into “dinner” by adding a protein-rich food. Add leftover chicken, shrimp, salmon, or lean steak.
- Boost the smart-fat quotient by using canola oil or olive oil in your dressing.
- Use dark green lettuce for your green salad. The darker green the lettuce, generally the more vitamins and phytochemicals it contains. Two of the best choices are spinach and romaine lettuce.
- Kick the flavor up a notch with high-flavor (but lower calorie) ingredients like dill pickle relish, fresh herbs and spices, spicy mustard, flavored vinegars (such as balsamic vinegar), green onions, or a handful of toasted nuts or a tablespoon or two of chopped green olives (a little goes a long way).