One of my go-to take-out salad places has always been McAlister’s Deli; it’s close to the office, OK?
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I love McAlister’s Savannah chopped salad so much, with its gorgonzola cheese, cranberries and honey-roasted almonds, that I decided to make my own copy-cat version. Sometimes I substitute gorgonzola with feta or blue cheese crumbles and candied pecans or walnuts for the almonds.
But my most favorite part of this salad is the sherry shallot dressing. There’s a hint of sweetness and a light viscosity that I really enjoy. It’s become my new balsamic. I suggest making this dressing ahead to time so that shallot flavors break down in the vinegar.
INGREDIENTS
- 1 shallot, minced
- ½ cup sherry or red wine vinegar
- ½ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Pinch of salt and pepper
- 1 tablespoon baking powder
- ½ teaspoon salt
DIRECTIONS
Put all ingredients in a container and mix well.