Market Salad with Orange Tarragon Dressing

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Looking for a tasty salad? You should try my Market Salad with Orange Tarragon Dressing, with its amazing selection of ingredients. 

Ingredients //

For the dressing:

• 2 Tablespoons Dijon mustard
• 4 Tablespoons honey
• 2 Tablespoons chopped fresh tarragon
• 2 cloves chopped garlic
• 3 tablespoons orange juice
• 2/3 cup red wine vinegar
• 3/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

For the salad:

• 2 heads romaine lettuce shredded
• 2 cups arugula
• 1 bunch Italian parsley (I really like to use herbs as a salad green. I love to use torn parsley in my salads)
• 1/2 cup baby tomatoes
• 3 green onions sliced
• 1 avocado diced (I add this right before I serve it so it does not brown)
• 1/3 cup chopped dates
• 1/3 cup sliced almonds
• 2 ears corn taken off of the cob (I threw it in raw)
• 2 chicken breasts
• Cornbread croutons

Instructions //

Step 1:

Put everything in a Mason jar except for the olive oil. Close the top and shake until everything is combined.

Step 2:

Pour in olive oil. Shake again until mixed.

Step 3:

Time to make the salad! Throw everything into a bowl, except for the croutons. Toss with a little of the dressing. You can always add more, but cannot take away, so go easy with the dressing. I really do not like a salad drenched in dressing. Scatter some croutons on top.

Step 4:

Eat and enjoy.

You can tell that I did.

Tips & Tricks //

• You can make the dressing a few days ahead and keep in the fridge. I use maybe 1/3 for the salad. You can use the leftovers on another salad or it makes a great marinade for chicken.

I’ve said it before and I’ll say it again. I love to eat salads this time of year. This salad is inspired from my friend Jenny and her husband Adam. Her husband works at a local restaurant and when they have get togethers, this salad usually makes an appearance. It is on the menu of the restaurant where he works and while I never order it there, I love eating it at their house. I love how beautiful it looks on a plate, the gorgeous colors and mostly, the cornbread croutons. They really make this salad special.

This salad is more of an idea than a recipe. I do have a specific recipe for the dressing, but the salad is what you want it to be. This is my version of the salad that Adam makes. I am sure that is not even close to what he makes, but I like it. Use whatever is fresh and available. I would like to think that this salad is called Market Salad because it is made from whatever looked good at the Farmer’s Market that morning.