Ingredients
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1/4 cup dark brown sugar
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3 tablespoons pure maple syrup
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1/3 cup fresh lemon juice, meyer
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2/3 cup light olive oil
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1 1/2 teaspoons Dijon mustard
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2 teaspoons garlic chives, chopped
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1 1/2 tablespoons candied ginger, chopped
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1/2 teaspoon sea salt, coarse
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1 -2 teaspoon jalapeno pepper, diced
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4 cups romaine lettuce, baby
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3 cups cooked chicken, chunks, skinned
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1 red onion, sliced in rings
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2 carrots, julienned
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1 cup grape tomatoes, whole
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1/4 cup golden raisin
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1/8 cup macadamia nuts, halved & roasted
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1 apple, spartan, thinly sliced
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1/2 cup pineapple chunk, fresh
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1/4 cup green seedless grape, halved
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1 1/2 tablespoons candied lemon peel, chopped
Instructions
- Into your electric blender add sugar, maple syrup, lemon juice, olive oil, mustard, garlic chives, candied ginger and candied lemon peel, sea salt and jalapeño pepper.
- Puree the mixture until smooth.
- Let the dressing sit at room temperature for at least 30 minutes.
- Place all the prepared salad ingredients into a large bowl, toss with dressing and enjoy.