St. Andrews Salad from Girvan Grille

Today we’re tossing out the iceberg lettuce and adding a pop of flavor, starting with homemade strawberry vinaigrette. Executive chef from Girvan Grille in Brooklyn Park, Mike Nagan explained great ways to make salads taste delicious.

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St. Andrews Salad

3 oz Crisp Romaine
1.5 oz Baby Spinach
2 oz Manduran Oranges
2 per Ripe Strawberries
1 oz Shaved Red Onion
1.5 oz Crumbled Feta Cheese
1.5 oz Candied Almonds
6 oz Grilled Chicken Breast

Strawberry Vinaigrette

1 ½ Cup Strawberry (Puree)
1/3 Cup Mayo
½ Cup Apple Cider Vinegar
4 teaspoon Dijon Mustard
½ Cup Honey
2 Cup Olive Oil
1 Pinch Salt
1 Pinch Pepper

How to make it:

Add all ingredients to bowl except the oil
Begin mixing with a wire whisk
Once ingredients are combined, slowly add the olive oil to the mixture while whisking the whole time
After oil is added, season with salt and pepper

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