Salad Days

As noted last week, I recently got lessons in smoking chickens while visiting my parents up north. I also became the thrilled recipient of one of the chickens! A six-pound chicken makes several meals and I've reached the warm, lazy days of summer. Early, I know. I'll make up for that later! Our first foray into the delicious gift involved hummus, wraps, a platter of fresh vegetables and greens and some shredded chicken. They were great sandwiches.

Not wanting to make sandwiches the focus, I opted for a salad the next time around. This particular version was chock full of a great blend of fruit and vegetables with a generous sprinkling of nuts and seeds. Creamy chevre (goat cheese) and tangy honey mustard rounded out the salad and was enough to have me singing in the kitchen! I couldn't help it. This salad contained so many of my favorite food things. In fact, my singing (or my approximation of singing) is what led me to name this yummy salad. Good luck pronouncing it! Better yet, just make it, enjoy it and sing along!

TAAFOMFT Salad

  • 8 oz. mixed salad greens
  • 2 T. thinly sliced green onions
  • 1 garlic scape, thinly sliced
  • 1 small apple, cored and chopped
  • 1 small bunch red grapes, halved
  • 1/4 c. jumbo raisins
  • 1/4 c. sliced almonds
  • 1 smoked chicken breast, shredded
  • 1/4 c. crumbled goat cheese
  • 2 T. toasted sesame seeds
  • 2 T. honey mustard -- I used a garlic-sweet onion variety
  • 1 T. rice wine vinegar
  • 2 T. olive oil
Divide the first ten ingredients (greens through sesame seeds) evenly among two serving plates. Combine the honey mustard, vinegar and oil in a small, resealable jar. Shake to combine and serve drizzled over the salads.
  • Preparation Time: 15 minutes
  • Yields: 2 servings

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