RUMBI ISLAND GRILL House Salad
Rumbi Island Grill Copycat Recipe
1 (5 oz.) package of mixed greens
1 (6 oz.) container of feta cheese
1 carrot, peeled and shredded
2 cans mandarin oranges drained
1 recipe Candied Walnuts (recipe below)
1 recipe Creamy Balsamic Vinaigrette (recipe below)
Creamy Balsamic Vinaigrette:
4 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 heaping tablespoon honey Dijon mustard
2 tablespoons light mayonnaise
2 dashes of salt
a little black pepper
2 teaspoons sugar, if needed
Combine above ingredients except sugar in a shaker jar and shake to combine or place in a bowl and whisk until smooth and mayo is completely blended. Taste dressing and if too tangy then add sugar and blend in.
1/2 cup sugar
1 1/2 cup raw walnuts
1/8 teaspoon coarse salt
Place sugar in a thick bottomed sauce pan. Cook over medium heat stirring until sugar turns to a liquid. Keep cooking until it turns a light amber color. Quickly mix in the walnuts and stir to coat.
Spread walnuts on a baking sheet lined with a silpat or parchment paper. Use 2 forks and separate the walnuts. Sprinkle with salt and let cook completely. Assemble salad.
Labels: Rumbi Island Grill