Homemade Monte Cristo Salad With Fresh Ingredients
A vibrant and innovative dish that brings together the classic flavors of the beloved Monte Cristo sandwich in a fresh, healthy format.
Equipment
- Mixing Bowl
- Salad Spinner
- Small Bowl
- Skillet
Ingredients
Mixed Greens
- 4 cups Mixed Greens (spinach, arugula, romaine) A blend of your favorite salad greens.
Cheese
- 1 cup Swiss or Gouda Cheese Shredded or cubed.
Fresh Fruits
- 1 cup Mixed Fresh Fruits Strawberries, blueberries, or sliced apples.
Turkey or Chicken
- 1 cup Cooked, Shredded Turkey or Chicken For protein.
Mustard Dressing
- 3 tablespoons Dijon Mustard
- 2 tablespoons Honey
- 3 tablespoons Olive Oil
Toasted Almonds
- 1/2 cup Slivered or Sliced Almonds Toasted.
Herbs
- 1/4 cup Fresh Herbs (parsley or chives) Finely chopped.
Instructions
- Wash the mixed greens thoroughly under cold water and use a salad spinner to remove excess water.
- In a large mixing bowl, combine the cleaned mixed greens, breaking up any large clumps.
- Shred or cube the cheese and add it to the bowl with the mixed greens.
- Wash the fresh fruits and prepare them by slicing as needed, then add to the salad mixture.
- In a separate bowl, mix together the cooked, shredded turkey or chicken.
- Whisk together the Dijon mustard, honey, and olive oil in a small bowl.
- Drizzle the dressing over the salad and toss gently to combine.
- Toast the sliced almonds in a dry skillet over medium heat until fragrant and golden brown.
- Sprinkle the toasted almonds over the top of the salad.
- Chop the fresh herbs and sprinkle them over the salad.
- Serve immediately or chill for about 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate until ready to serve.