There's so many ways to enjoy Sweet Diane's Granola.... in your breakfast bowl, on top of yogurt or ice cream, in a smoothie or snacking right out of the bag. But have you ever put it on top of your salad?
One of my customers uses Original Recipe Granola in her salads, and just recently I came across a salad just made for this purpose by Melissa Ben-Ishay, the CEO and co-founder of Baked by Melissa. This recipe is featured in her recent book "Come Hungry Cookbook" (2024). She includes a recipe for the granola, but I prefer using the Original Recipe atop this delicious summer salad. Something new to try!
Little gem salad
2 small heads little gem lettuce
2 Persian cucumbers, thinly sliced
3 radishes, thinly sliced
1 shallot, thinly sliced
Shallot vinaigrette dressing:
1 small shallot, finely chopped
1 T Dijon mustard
1/4 c extra virgin olive oil
Juice of 1 lemon (about 3 T)
1/4 t fine sea salt
1/4 t freshly ground black pepper
1 T rice vinegar
2 T nutritional yeast
Cut ends off little gem lettuces. Combine lettuce, cucumbers, radishes, and shallot together, reserving some veggies for garnish. Whisk ingredients for the vinaigrette together and toss with salad. Garnish with reserved veggies and top with granola.
Perfect for these hot summer days!
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