A few years ago when Dale was blogging daily for his “365 Things to Do in Vancouver, Washington” project, he published a post about Beaches Restaurant. Two years ago, I got to try out Beaches Restaurant for myself, and it was a delicious experience! Beaches Restaurant sits along the beautiful Vancouver, Washington side of the Columbia River. Just across the river is the city of Portland, Oregon and their other location is nearby in the PDX Airport.
I really enjoy their food, but their crave-worthy Beach House Salad is my favorite menu item and I have to order it whenever I dine there. If you’ve tried it, I think you know what I mean! Over the weekend, a friend said she was going to Beaches Restaurant for her birthday that night and I asked if she was getting the Beach House Salad. Then, the craving kicked in and I lost myself in a daydream about recreating the recipe with the leftover Costco rotisserie chicken my husband brought home the night before. The next day I searched for the salad recipe online and found it!
This is my Gluten-Free version of the recipe, adapted from the recipe published ten years ago by KATU News. The original recipe said it made 144 ounces of salad dressing. No thanks!!! I also swapped out a raw egg for mayonnaise because I don’t want to knowingly eat a raw egg, and I used Gluten-Free soy sauce. I also prefer a lot more chicken and dressing on my salad than the original, so this recipe is a grateful nod to the delicious and fabulous original Beach House Salad. If you’re craving the salad and need it NOW, then go straight to Beaches and order one. 🙂 For those of you who don’t live near that restaurant or who enjoy making meals from scratch, this recipe is for you!
The dressing makes 8 ounces; the cashew recipes is for 8 ounces of cashews; but the salad recipe is written for one dinner size salad, so just double the salad if making it for two. You don’t need to double the cashews or dressing recipes because you may only use an ounce or so of dressing per salad.
Beaches Asian Honey Mustard Dressing
Yields: 8 fluid ounces
1 teaspoon mayonnaise
2 tablespoons dijon mustard
2 tablespoons honey (I use Sue Bee® Clover Honey)
1/4 tsp ground white pepper
1 teaspoon chopped garlic
1/2 cup canola oil, divided
2 ounces apple cider vinegar
1 teaspoon Soy sauce (I use Gluten-Free San-J Tamari from Winco)
2 tablespoons unseasoned rice vinegar (I used seasoned because it’s what was on hand)
1/2 tsp kosher salt (I use Redmond’s Real Salt)
2 tablespoons passion fruit, dried and minced (I called three gourmet grocery stores in town and they didn’t carry it, so I omitted this)
1. Combine mayonnaise and Dijon mustard in a bowl and blend with a hand mixer, upright mixing stand or food processor until smooth.
2. Slowly drizzle 1/4 cup of the oil into the mayo & mustard mixture.
3. Fold in the remaining ingredients, except the additional 1/4 cup of oil, and mix until ingredients are incorporated.
4. Add remaining oil and mix thoroughly.
5. Fold dried passion fruit into dressing and stir by hand.
6. Store leftover dressing in a small lidded Mason jar in the refrigerator for up to 4 weeks.
Beaches Caramelized Cashews
Yields: 8 ounces
1/2 pound of cashew pieces
1/4 ounce (or 1/2 T.) butter
2 T. granulated sugar
1/4 ounce (or 1/2 T.) honey
1/4 ounce (or 1/2 T.) soy sauce – I use Gluten-Free San-J Tamari from Winco
1. Combine butter, sugar, honey and soy sauce in small saucepan over medium heat. Stir constantly until sugar dissolves, bubbles and starts to caramelize.
2. While on the stove top, fold in the cashew pieces and mix to coat the nuts evenly.
3. Remove the pan from the heat and spread the cashew mixture out on a parchment-lined cookie sheet.
4. Bake at 400 degrees for 5-7 minutes, until golden.
5. Cool at room temperature. Remove from sheet pan and store in an airtight container at room temperature if there are leftovers. 😉
Copycat Beach House Salad
2 oz Mixed Greens
1.5 oz sliced snow peas
1 ½ oz jicama, peeled and cut into thin slices
2.5 oz chicken breast, shredded
1 oz Beaches Caramelized Cashews
Asian Honey Mustard Dressing, to taste (1.25 oz for me)
Roasted sesame seeds, white & black
1. Place mixed greens, snow peas and jicama in a bowl.
2. Drizzle Honey Mustard dressing over top and toss lightly.
3. Place on chilled salad plate or bowl.
4. Top with chicken, caramelized cashews and roasted sesame seeds.
5. Serve immediately!
Thanks for reading my blog!