This weekend I helped throw a bridal shower for my sister, which meant a culmination of all of her favorite foods: brown butter banana bread, chocolate chunk banana muffins, dirt cake, mini cupcakes, cheese-laden-yet-fluffy egg bakes…and then there was this salad.
I know what you’re thinking: what’s a salad doing among that lineup? If there’s any “salad” at all, shouldn’t it be stuffed with chicken and swirled with mayonnaise?
Wrong. We had strict instructions from my sister: “No tupperware, no chicken salad.” So in lieu of chicken salad I made a salad that my sister introduced to me years ago. It was our “fancy salad” that we would make at family gatherings, holidays, etc.
While it may not be the creamy mess you’d expect to see at a bridal shower, be not deterred by the word “salad” in this recipe’s title, because it has its indulgences. There is no fat-free feta used here, no store-bought “light” balsamic vinaigrette, and the candied almonds are more candy than almonds.
But, you know, it has spinach and fruit and stuff…so yeah. Legit.
