Midday Fix: The crunch salad from Standard Market Grill

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Standard Market Grill
444 W. Fullerton
(773) 857-3080

The Crunch Salad

2 cups (about 3 oz) kale, chopped
4 oz tofu, pressed and seared in an indoor grill pan
1/2 cup red quinoa, cooked
2 Tablespoons fresh blueberries
2 Tablespoons mandarin oranges
1/2 small apple, diced
2 Tablespoons hearts of palm, sliced
1 large radish, thinly sliced
2 Tablespoons candied pecans, chopped
1/4 avocado, sliced
1/4 cup citrus vinaigrette

Citrus Vinaigrette
Makes enough for 4 salads

2 Tablespoons lemon juice
2 Tablespoons champagne vinegar
1 Tablespoon sugar
1 garlic clove, minced
1 teaspoon French’s mustard
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3/4 cup extra virgin olive oil
1 Tablespoon fresh tarragon, chopped
1 Tablespoon fresh chives, chopped

Combine citrus vinaigrette ingredients in a medium bowl. Whisk until combined. In a large bowl, gently toss salad ingredients, excluding avocado, with your hands or with a set of tongs. Place salad on a serving dish and arrange avocado slices on top. Serve immediately.


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