The Perfect Brunch Salad





6-8 min


5 min
The Perfect Vinaigrette:
1 tsp. dijon
1 Tbsp. shallot chopped
1 Tbsp. raw agave or honey
½ tsp .salt
¼ cup white wine vinegar
½ cup olive oil
2-3 cranks of pepper
2-3 thick slices banana bread, cut into cubes
1 glug of olive oil
mixed greens
sliced strawberries
cubed feta cheese
toasted sliced almonds
mint (optional garnish)
bb croutons

In a medium bowl whisk together all ingredients except the oil until fully combined. Then slowly drizzle in the oil while whisking allowing to emulsify. Pour into a sealed jar and set aside. Can be refrigerated for a week or so. Let sit at room temperature after its been in the fridge.

In a sauté pan over medium high heat, add a glug of oil and cubed banana bread. Toss cubes and season with a little salt and pepper. Cook over medium high heat, tossing often, for 4-5 minutes or until browned on all sides. Set aside.

In a large salad bowl layer your salad with as much greens, strawberries, feta, blueberries, and almonds as you desire. Top with banana bread croutons, mint if you like, and dress with your dressing. Enjoy!

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