Napa Salad with Honey Mustard Vinaigrette

 

It’s been awhile since I’ve shared a recipe.  You know, I always start out my recipe posts that way.  Unfortunately, yummy recipes and home cooked meals have been few and far between at our house lately.  I’m hopeful that our little family can slow and get back into our routine once school starts next week.  The summer has flown by at warp speed {sigh}…

Last week, my daughter and I took a break and spent the week at the beach in Galveston. One of our favorite restaurants in Galveston is the Mosquito Cafe and some of you may remember last year when I shared my knock off version of their famous Lemon Dream Cake (aka Lemonade Cake) here.

Everything that the Mosquito Cafe makes is seriously off the charts amazing! Today I wanted to share my tweaked version of their Napa Salad with a honey mustard vinaigrette.  This is one of my favorite salads and it’s so easy to make and you will love the dressing.  The Mosquito Cafe serves this salad with a secret homemade “Champagne Dressing” but I’ve worked on the dressing to get it to taste almost identical.  It’s basically a honey mustard vinaigrette but my version does not have champagne in it.

So let’s jump right into the recipe!

Napa Salad with Honey Mustard Vinaigrette ( serves 4-6)

Ingredients for Salad;

1- 10 oz. Container of Spring Mix Lettuce (I get mine at Walmart)
2 Cups Shredded/Diced Cooked Chicken (I like to use Rotisserie Chicken)
1 Cup Cooked Bacon Crumbled
2 Avocados sliced in bite size
1 1/2 Cups Crumbled Blue Cheese
1 Cups Red Grapes Cut in Half
1 Cup Sliced Strawberries
1/2 Cup Mandarin Oranges (or Sliced Apples)
1 Cup Praline (Sugared) Pecans or Walnuts
1/2 Cup Sliced Purple Onions

Ingredients for Dressing;

2 Tablespoons White Wine Vinegar
1/2 Cup Ken’s Honey Mustard Dressing (I tried others and nothing was as good as Ken’s)
1/4 Cup Italian Dressing (any)

Directions;

Mix the dressing first. Use a cruet to shake and thoroughly mix. If you do not have a cruet, use a whisk and mix for at least 2 minutes. It’s best to let the dressing sit for at least 10 minutes so the flavors can meld. Next, pour the lettuce into a large bowl and toss the dressing with the lettuce and once the lettuce is coated, add the rest of the salad ingredients (except the avocados) and toss. Top with the sliced avocados.

** You do not have to use all of the dressing for this recipe and can use only the amount that you like to coat your salad. It’s a vinaigrette so it’s a light coat.

Again, this recipe is so easy and I am obsessed with this yummy dressing! I have been using it for other salads as well and I can’t wait to try it for a grilled chicken marinade as well. I bet it would be delicious!  If you’re ever in Galveston, be sure and stop by the Mosquito Cafe and at least have a slice of their Lemon Dream Cake, it really is something very special!

Thanks for hanging out with me today and I hope you enjoy this recipe!

Cheers!

Cyndy