Backbone House Salad Vegan Friendly

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From hell's backbone grill as printed in delicious magazine. “salt lake magazine recognized this salad as one of the best in the state, and it’s easily our most requested recipe,” say jen and blake of hell's backbone grill. “we top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.” i substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.

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Steps

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Combine all dressing ingredients except oil in a blender.

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With machine running , slowly drizzle in oil.

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Whirl a minute to combine.

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This dressing will keep for 10 days in the refrigerator.

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Plate the salad ingredients on individual salad plates in the order written above.

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Drizzle each with about 1 tablespoon dressing and serve.

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Ingredients

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red wine vinegar, honey, ground star anise, dijon mustard, red chili powder, salt, grapeseed oil, romaine lettuce hearts, spring greens, baby turnips, pepitas, fresh corn, fresh strawberries