This recipe is taken from the 1999 Milk Calendar. An easy supper salad packed with all the good things a clubhouse sandwich offers - topped with this sweet mustard dressing. -James Barber
- Prep: 15 min
- Cooking: 10 min
- Sweet Mustard Dressing
- 1 cup (250 mL) Milk
- 1/2 cup (125 mL) mayonnaise
- 1/2 cup (125 mL) honey mustard
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) olive oil
- 1/2 tsp (2 mL) chopped chives (optional)
- 4 strips bacon
- 8 cups (2 L) salad greens
- 1/2 cup (125 mL) thinly sliced red onion
- 3/4 cup (180 mL) coarsely grated carrot
- 1 1/2 cups (375 mL) cooked chicken or roast beef or turkey diced
- 2 tomatoes quartered
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Sweet Mustard Dressing:
Whisk together the dressing ingredients and refrigerate until ready to use.
Cook bacon until crisp. Drain and cut into 1/2 inch (1 cm) pieces; set aside.
In a large bowl, toss salad greens with 1/4 cup (60 mL) of the dressing and transfer to a large platter or 4 to 6 individual plates.
Top salad greens with onion slices, grated carrot, diced chicken, cooked bacon and tomatoes. Drizzle with more dressing.
For the adventurous: Use your favourite combination of salad greens from spinach to radicchio. Pour dressing over fresh cooked vegetables such as asparagus, broccoli or carrots. Mix 1/2 cup (125 mL) of the dressing with 1/2 cup (125 mL) sour cream for a crudités dip. Keeps in the refrigerator for days.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 75 mg|
|Vitamin A:||47 %|
|Vitamin B6:||22 %|