Macho Salad (copycat recipe)

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This salad is inspired by a delicious dinner we had at Hillstone in Santa Monica. The Macho Salad, similar to a Cobb Salad but with a fun twist of cornbread croutons, dates and crispy prosciutto. Tossed with a maple citrus vinaigrette, it makes a satisfying lunch or dinner.

Servings: servings

Calories: 1483kcal

Author: Christina Shoup

Ingredients

Salad

1 cup cornbread croutons
4-6 cups arugula and/or mixed greens
½ cup cherry tomatoes, halved
½ cup frozen corn, thawed and drained
6 pitted dates, sliced
1 avocado, cut in half, pitted and cubed
½ cup almonds, toasted, chopped
1 cup roasted chicken, diced or shredded
¼ cup crumbled goat cheese
4 slices crispy bacon or prosciutto

Vinaigrette

1 tbsp minced shallot
2 tbsp fresh lemon juice
6 tbsp extra virgin olive oil
2 tsp dijon mustard
2 tsp maple syrup
¼ tsp freshly ground black pepper
1 pinch Maldon salt or any coarse flake salt

Instructions

For the dressing: Add ingredients to a mason jar with a tight fitting lid and shake until emulsified.
For the salad: Add ingredients to a large bowl. Toss with just enough vinaigrette to coat the leaves. Season with salt and pepper.

Notes

To make cornbread croutons:

Bake a batch of cornbread. When cooled, cut into cubes. Drizzle with olive oil and sprinkle salt and pepper. Gently toss to coat and place on a rimmed sheet pan in an even layer. Bake at 350 until golden brown, about 8-10 min.

Nutrition