Nicole’s Salad

Another of my mom’s recipes and one of my sister’s favorites, which is why it is named after my sister, Nicole. My husband loves this salad too and requests it often. My kids are growing to like it… It’s peppery with a hint of sweetness.

*This is DAIRY FREE and GLUTEN FREE except for the chow mein noodles*

Ingredients

For the Dressing

• 1/2 cup extra virgin olive oil or avocado oil
• 4 tablespoons pure cane sugar (or Just Panela organic unrefined, unprocessed cane sugar)
• 3 teaspoons pepper (This dressing is very peppery – start with 1 teaspoon and slowly add more to taste. We like 3 teaspoons, but that may be too much for some tastes)
• 2 teaspoons salt
• 4 tablespoons raspberry or red wine vinegar

Directions

Combine ingredients in a jar and shake or combine ingredients in a measuring glass and stir well with a fork and then transfer to a jar to keep.

Ingredients

For the Salad

• 1 head of romaine
• 2 tablespoons poppy seeds
• 6 chopped green onions
• sliced mushrooms
• chow mein noodles (or pieces of these sourdough crackers for an unprocessed meal)
• sliced almonds or any soaked/crispy nut of choice
• cooked chicken, optional

Directions

Wash, dry and chop romaine.

Place lettuce, poppy seeds and green onions in salad bowl.

Add mushrooms, almonds and chicken in desired amount to mixture.

Dress the salad and mix.

Top with chow mein noodles or sourdough crackers or sourdough croutons.

Enjoy!