Get Your Leafy Greens Quota Salad with Sherry Vinaigrette

From Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen

Cookbook

Author(s): Elizabeth Sims, Chef Brian Sonoskus

Page 94

Cuisine: Southern/Soul Food

Course: Salads

green salads

Reviews

1 reviews, average rating 5.0 / 5

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sturlington

14 years ago

★ ★ ★ ★ ★ 5/5

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I thought this was a great salad, with a lot of color and texture. I did leave out the beet, as I don't do beets, and I used mesclun instead of greens, since we were already having greens with dinner. The sunflower seeds were a very nice touch. I would definitely make this one again.

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