A few months ago, I was flying out of the Burbank, California airport and I had the ABSOLUTE BEST salad of my life. Since then, I’ve thought about that salad quite often. Probably at least once a week…no joke. Mel probably thinks I’m crazy because I’ll randomly say, “I want some of that salad.” I ordered the Mexican salad but instead of the jalapeno dressing, I had the creamy Asian dressing. I’m sure it’s just as good with the jalapeno dressing. =)
I tried recreating the salad but it’s hard to find the perfect creamy Asian dressing. However, it’s still pretty darn good and even Mel enjoys it!
- romaine lettuce
- sweet corn
- bacon (oooooooh yeeeea)
- cheese of your choice (I used American)
- cherry tomatoes (I don’t like tomatoes)
- tortilla strips salad toppings
Trader Joe’s Asian Style Spicy Peanut Vinaigrette is good, but I’m still searching for a better one. In the meantime, I’m using my other favorite dressing:
- Newman’s Own Lite Balsamic Vinaigrette salad dressing + brown suguar
- Mix in a 1/2 to 1 tablespoon of brown sugar.
- Shake it, shake it, shake it!
The KEY to making this salad so good (and probably any other salad) is all about execution. Throw all the ingredients and dressing into a large mixing bowl and use a pair of cooking tongs to mix it all together.
So if you’re ever in Terminal A at the Burback airport, go to the cafe that serves fresh salads made to order. Gosh, I can’t wait to go back to that airport…