Tri-Colored Salad with Garlic Chips

by | July 5, 2018 | Salads, Sides

A beautiful presentation of colors and flavors presented with leafy greens. Best enjoyed when organic!


Yield: 4-6 servings

Equal parts of the following, all washed, dried and coarsely chopped:
Baby Arugula

3-4 Green Onions

Garlic Chips:
4-6 Large Cloves of Garlic, thinly sliced
3-4 Tbl Olive Oil

Myx Dressing:
1 Lime, zest and juice
Garlic infused Olive Oil (from garlic chips)
1/2 tsp Dijon Mustard
1/2 tsp Herbs de Province
Fresh ground pepper
Salt to taste

Shaved Parmesan Cheese


Combine all three coarsely chopped leafy greens and med-fine chopped green onion in a large bowl.

Making the Garlic Chips:
Using a mandolin (or thinly slicing by hand as evenly and as best you can), thinly slice four to six large cloves of garlic. Add olive oil in a small sauce pan over medium heat. Place the garlic slices in the olive oil. You should see the oil bubbling and the garlic brown somewhat quickly.

Saute for several minutes (making sure the heat inst too high so they do not burn). Use a slotted spoon to remove the garlic from the oil and place them onto a paper towel. Use the remaining garlic infused oil in the sauce pan to the dressing.

Making the Dressing:
In a small bowl, whisk the lime juice, lime zest, garlic infused oil (from garlic chips), mustard and herbs de Province together. Salt and pepper to taste. Pour the dressing over the lettuces and toss. Garnish each plate with shaved Parmesan and garlic chips.