Seattle's Pike Place Market Salad

READY IN: 15mins
Recipe by NorthwestGal

I've seen this recipe on several websites, but this one is from the website. The ingredients are largely from fresh Pacific NW produce from the Pike Place Market. Most people associate Pike Place Market with its brief spot in the limelight in the Tom Hanks/Meg Ryan movie "Sleepless in Seattle" that was filmed in Seattle, or for the entertaining "fish tossers" at the fresh fish stand. But it's so much more than that. Pike Place Market is truly a must-see for anyone visiting Seattle with stand after stand of fresh fish caught in the Pacific Northwest waters, locally grown fresh produce, and a plethora of intriguing and quaint boutiques selling local artisan's crafts and wares. Be sure to visit the Pike Place Market whenever you make a stop in Seattle. NOTE: The recipe calls for pre-bagged herb salad mix. If you cannot find it at a your local market, just use any combination of lettuces and herbs.

Top Review by diner524

Just loved this salad!!! This is going into my favorites for 2014. I did make a few changes based on my taste and fresh produce available at this time. I made 1/2 of the dressing and subbed apple juice for the cider and just loved this dressing and was thrilled there was no oil. Strawberries are in season/on sale here in FL (Strawberry Festival is the end of this month), so I opted to use those for the berries. I hate blue cheese, so I used a Monterey Jack cheese and I am not a fan of walnuts, so used almonds. Thanks for sharing the recipe. It will be a repeat often!! Made for your win of the Superbowl Football Pool, congrats!!!

Ingredients Nutrition


  1. To prepare nuts, place sugar in a small skillet over medium heat; cook 90 seconds or until sugar dissolves, stirring as needed so sugar dissolves evenly and doesn't burn. Reduce heat; stir in walnuts. Cook over low heat 30 seconds or until golden. Spread mixture onto foil coated with cooking spray. Cool completely; break into small pieces. (This step can be done up to a day in advance and stored in an air-tight container.)
  2. To prepare dressing, place cider in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 2 tablespoons (about 5 minutes). Combine water and cornstarch in a small bowl; add to pan. Bring cider mixture to a boil, stirring constantly; cook 30 seconds. Remove from heat. Stir in shallots, vinegar, salt, and pepper; let cool. (This step can be done up to a day in advance and stored in refrigerator.).
  3. To prepare salad, place salad mix in a large bowl. Drizzle with dressing; toss gently to coat. Divide evenly among 4 plates; top with berries, cheese, and sugared walnuts. Serve immediately.

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