So, let’s talk salads. Not the limp, sad ones that haunt your childhood memories—the kind you’d eat only under the duress of a stern look from a parent or doctor. No, we’re talking about The Fave Salad (p.53) from Mandy’s Gourmet Salads Cookbook, which we just tested here at Moody Eater. Spoiler alert: we’re obsessed, and you’re about to be, too.
A salad that assembles itself
First of all, let’s appreciate the genius of a salad that practically assembles itself. This beauty is as easy as tossing stuff in a bowl and swirling it around with dressing. It’s so effortless that you’ll have enough energy left over to feel smug about how healthy you’re being while simultaneously munching on Homemade Pita Chips (p.150). Oh yes, carbs are very much a part of this “salad life,” and we are HERE for it.
Now, the flavor. Oh, the flavor! The romaine and arugula are the ultimate green duo—crunchy meets peppery in the best kind of salad showdown. Add in creamy avocado (a must-have for salads and life, honestly), sweet pops of corn, and raw broccoli that somehow works like a charmingly crunchy party crasher. Shredded carrot gives it a little sweetness, and the Parmesan flakes? Cheesy, salty, glorious magic. Mandy knew exactly what she was doing with this one.
And then, there are the sunflower seeds. These little nuggets of nuttiness bring just enough “oomph” to make you feel like you’ve really got your life together, even if your laundry is still in the dryer from two days ago.
The star of the show, though, is that honey mustard dressing. It’s tangy, it’s sweet, it’s the Beyoncé of salad dressings. We slathered it on with the grace of a toddler finger-painting, and honestly, it’s the dressing that ties everything together. Pro tip: make extra because you’ll want to drizzle it on everything else in your fridge.
The pièce de résistance? The Homemade Pita Chips (p.150). We’re talking crispy, salty, carby goodness that elevates this salad to main-character energy. Mandy suggests making them yourself, but if you’re feeling lazy (no judgment, we’ve all been there), store-bought can totally sub in. However, if you do go the homemade route, prepare for people to think you’re a kitchen wizard.
Final thoughts
Overall, this salad is more than just “a fave”—it’s THE fave. It’s light yet satisfying, playful yet classy, and so easy it’s practically begging to become a staple in your recipe rotation. Bonus: it’s totally Instagrammable, so don’t forget to snap a pic before diving in.
We can’t recommend Mandy’s Gourmet The Fave Salad enough. Try it, live it, love it—and don’t forget to tag us when you do. We want to see those gorgeous bowls of crunchy, creamy, tangy goodness!
Now, go forth and toss like you mean it. This one’s a keeper.
✰✰✰✰✰ star TRY
Mandy’s Gourmet Salad: The Fave
Equipment
- 1 large metal bowl
Ingredients
- 3 cups chopped romaine lettuce
- 1 cup arugula
- ½ avocado diced
- ¼ cup small broccoli florets raw
- ¼ cup canned corn kernels drained and rinsed
- ¼ cup shredded carrot
- ¼ cup Parmesan flakes
- 1½ cups Homemade Pita Chips page 150
- 2 tablespoons raw sunflower seeds
- ½ cup Honey Mustard Dressing page 170
Instructions
- Combine all of the ingredients in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed.
Notes
Mandy’s Honey Mustard Dressing
Ingredients
- ½ cup 60 ml apple cider vinegar
- 2 tablespoons high-quality balsamic vinegar
- 6 tablespoons 90 ml honey
- ½ cup 60 ml Dijon mustard
- 2 tablespoons water
- 1 Scant cup 235 ml sunflower oil
- Fine sea salt to taste
Instructions
- In a blender, combine the vinegars, honey, the mustard water, and oil. Process on medium-high speed until smooth and well combined, 5 to 6 seconds. Be careful not to over-blend, as the dressing can become too thick! (If that happens, add a little water to loosen.)
- Season with salt to taste. Transfer the dressing to an airtight container and refrigerate until ready to use.
- This dressing will keep, refrigerated, for up to 7 days.
