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Entree Salad Restaurant Style

Entrée Salad Restaurant Style

  By abell

November 3, 2015

The secret to making the perfect salad at home? There are actually five: the green, the grain, a fruit, nut and an herb. Here's the recipe and you can Watch me make one of my favorite salads below, including the dressing at

Entree Salad Restaurant Style


1Vinaigrette or Citronette dressing

2Salad Dressing combination is 1 part acid, 3 parts olive oil. For a vinegarette, replace the fruit with favorite vinegar.

3Add the juice of 2 lemons to the blender.

4Add 1 whole, peeled, pixie tangerine to the blender

5With citrus in blender, add olive oil until it covers the citrus. Blend

6Add mustard to blender

7Season with salt and pepper

8Add honey. Blend.

9Pour dressing over the beets in a bowl and let them rest

10Assembling Salad

11NOTE – for the following ingredients, reserve some of each for plating

12In a mixing bowl, add the green (arugula) and top with steamed lentils

13Add remaining 1 whole pixel (in segments) to the salad

14Add sliced fennel to salad mix

15Add small of amount of dressing (without Beets) to moisten the salad

16Toss all ingredients

17Plate each salad into a pyramid

18Dress the exterior of the salad with more orange slices, lentils, nuts, and fennel.

19Add 5-7 beets from the dressing


1 lemons juiced

3 Peeled pixie tangerines in to segments

Olive Oil

4 tbsp Dijon Mustard

Salt to taste

Pepper to taste

2 tbsp honey

8 oz. Pre-cooked Melissa’s Beets

½-1 lb Greens (suggestion is arugula or spinach)

1/2 cup steamed lentils

1/4 cup diced hazelnuts (or similar like almonds or cashews)

2 cups hinly sliced fennel bulb