1Apple (Honey Crisp or other sweet apple)Thinly Sliced
½Red Bell Pepper
1CarrotSpiralized or julienned
1CupBaby TomatoesQuartered
1CupBroccoli Flourets
¼Red OnionThinly Sliced
3tablespoonFeta CheeseCrumbled
½CupPecans
2CupsCured ChorizoCrumbled or Diced
Dressing
¼CupSour Cream
½teaspoonGarlic Powder
1 tablespoonLiquid Honey
½tablespoonApple Cider Vinegar
Instructions
I like to start by putting my chorizo on the grill to heat it up. If you are using cured chorizo you don't NEED to do this but I think it tastes better when warm. If you are using raw chorizo then remove it from the casing and fry it up in a frying pan breaking it up into small pieces as you do so.
While the Chorizo is being heated or cooked, prepare the salad by washing, chopping and adding the ingredients to a large salad bowl.
To make the dressing you can simply add all of the ingredients to a bowl and mix thoroughly with a whisk or mix with an immersion blender or you can add to a jar and shake vigorously - whatever suits your fancy.
Add the meat and dressing right before serving, toss with a pair of tongs.. just do it salad spoons are no good. ENJOY - what a beautful break from Ceaser and Garden Salad hey!? Let me know what you think of this salad by rating it below. Or Tag @aqueenathekitchen on instagram :)