Chopped Medjool Date Salad
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Credit: Courtesy of Bard Valley Medjool Date Growers Association
The National Culinary Review, June 2011
Ingredients
8 oz. fresh Medjool dates
8 oz. mixed greens or romaine lettuce
4 oz. crumbled feta, blue or goat cheese
Vinaigrette dressing
Slivered almonds
Fresh ground pepper
Instructions
Method: Remove pits from dates; cut in quarters. Cut each quarter to yield 8 "cubes" per date. Combine with greens, cheese (save some for top) and vinaigrette; toss. Top with cheese crumbles; sprinkle with slivered almonds. Add pepper, to taste.
Yield
3-4 servings
Tags
Salad, The National Culinary Review, Vegetarian
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