This salad is the ultimate potluck side dish to bring to a barbecue or to serve when the family gathers for the summer holidays. Serve it with: Honey Glazed Grilled Chicken Lamb Burgers Salmon from the grill or oven—try this Grilled Salmon with Dill Butter recipe. A spoonful with warmed pita bread to serve alongside this Lamb Chop recipe would be delicious! Grill flatbreads, and put this salad on top for a terrific vegetarian supper.
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American, French
Prep Time 2 hourshours
Cook Time 2 hourshours
Servings 5
Cost 100
Equipment
You'll need a soup or stock pot that will hold 8 cups, 2 sheet pans, and a blender (immersion or standing).
Ingredients
2piecesChicken Breast
200gGround Beef
4Eggs batches flax eggs*2 flax eggs = 2 Tbsp flaxseed meal / 14 g + 5 Tbsp / 75 ml water
1 1⁄2 cups peeled and chopped golden potato or sweet potatolarge bite-size pieces
0.17cupchopped walnuts or pecansor sub or other nut or seed of choice
For Dressing
fresh herbssuch as chopped parsley and/or cilantro
2cupsblueberrieswashed and picked over for stems
300gMayonnaise
1tablespoonhoneylight brown sugar or maple syrup also works
Instructions
Preheat oven to 375°
In a small bowl, combine sugars, flour and spices; set aside.
In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.