This such a delicious dish and it makes a beautiful presentation. It has everything that I truly love. I used butternut squash and since I didn't have white balsamic, I used regular balsamic in it's place. Will be making this dish often.
Wow. This is really fabulous. I wouldn't change a thing. The goat cheese goes so well with the spinach and cold barley. And the butternut squash roasted in honey, salt & pepper is SO good I could eat that just by itself as a side dish rather than cooling it for this salad. I will definitely make this again and it's going into my Best of 2017 cookbook! I did cut the recipe in half and it could easily have served 4 as a side or 2 as their entire meal. Looking forward to leftovers tomorrow.
This salad is so refreshing light on this hot summer day! The flavours are perfectly delightful with the lime and hot pepper from my garden. Will be seeing many repeats! Thanks Pia for sharing. Made for Billboard Recipe Tag.
I had leftover chicken tenders that were perfect for this recipe. Didn't have black sesame seeds so used regualer toasted. The dressing is excellent. This salad went over really well for dinner on a hot muggy day
I enjoyed this dish for lunch and dinner. The salmon came out perfect though I made it in the oven. It was raining and couldn't get to my grill. The flavors melded well, though I'm not sure of using raspberry vinegar, but this may be a personal thing. Next time I'm going to try either white or red wine vinegar. I love the fact that it is a healthy tasty dish. Thank you MsPia for sharing. Made it for Billboard Tag.
This combination works very well. The nuts and parm really add something special, even though they are also contained in the pesto. I subbed fresh arugula for the frozen spinach, and it went wonderfully. The chicken was good in this too, but I think it could easily be converted to a vegetarian pasta salad by leaving it out, if needed. Kim would be proud that I used freezer stash chopped chicken from another cooking - a tip she taught me!
I did a half recipe but only had 145 grams of crab meat but that was sufficient as I planned on eating this for dinner myself but as luck would have it I had prepared the crab and was about the cut the avocado when I got a phone call and into the fridge it went and it got finished the following day for lunch. I was confused that there was no instruction with regards to the Rich Mayonnaise Salad Dressing and what role it played in the recipe but what I had was delicious and thoroughly enjoyed and made for a very filling lunch. Thank you Teresa made for Billboard Recipe Tag Game.
I roasted my chicken, then cooled it and added it to the salad. I waited a bit to add the ramen noodles and almonds because I wanted them to still be crisp. Added a bit more rice vinegar and didn't add any salt because I seasoned my chicken before cooking it. Great salad to pack for a lunch! Even my son loved it. Thanks for sharing. Made for FYC tag game.
This made for a tasty, light lunch I really enjoyed!!! I scaled the recipe down for one and broiled the fish rather than grill it because my BBQ is buried in snow, lol. I had half of this over crackers and saved the other half to have over lettuce as a salad. This will be made often here. Thx for sharing your recipe here Pia :-)
Thank you for sharing this lovely recipe Pat. We really enjoyed this tasty salad. Made as written but used Zesty Italian Dressing as I was out of Cesar dressing. The flavor and textures were spot on. So refreshing and filling. Made for First Time Tag
Oh my word, where do I start. Other than adding in some pepperoncini peppers I followed what you had here. The dressing was so good with it. I will make this again for sure. Great for our summer barbecues, cause the family loved it!