The Lindsay Salad

The Lindsay Salad is a thing! Lindsay is assigned this salad to every potluck and dinner because it is so delicious and she knows how to add that perfect  mix of special ingredients to dress up the ordinary! Sometimes she brings a different salad and they are equally as good...stay tuned for Lindsay's Gourmet Salad Boutique...coming soon (I HOPE) #SaladQueen

The sauteed leeks and proscuitto are the big winner in this recipe. The video link is on our web site so check it out!

Recipe below from Lindsay Firestone

Serves: 6-8
Ready In: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes



2/3 cup Seasoned Rice Vinegar
1/3 cup Olive Oil
1/4 cup mayonnaise
Couple dashes garlic salt
If I have fresh chives or fresh basil I add that as well
*I add everything to a jar and shake - leave in fridge until ready to use

Prosciutto  and leeks

1 package prosciutto - cut into 1 inch pieces
2 leeks - clean and slice
*add 1 tablespoon olive oil to frying pan - add prosciutto and leeks to frying pan. 

Fry over medium low heat until crispy.  Remove from heat.  Put proscuito and leeks on a plate lined with paper towel - set aside until ready to mix salad


Romaine lettuce - I use an entire package of 3 - washed and dried - cut
1 package grape tomatoes - cut in half
Carrots - match stick style
Cucumber - peeled and cubed
1/2 cup frozen shelled edamame - thawed
1/2 cup corn - cut off the cob or thaw from frozen

*Feta cheese - cut into cubes
* Ace bakery croutons - sea salt flavor

*Use your favourites veggies - but that’s what I use.
I often have all of the veggies cup up ahead of time - place in tupperware - tomatoes at the bottom

Everything can be prepped a few hours in advance.  Toss all ingredients together when ready - just give the dressing a shake :)


Cooking Instructions: