The Willows leaves a lasting impression

Chef Matt Schwarz, Executive Chef with Crystal Catering and Mary Ann Hawkins, Manager of The Willows , shares a couple of summer salad recipes. “The newly renovated Ballroom, Lodge, Cabin, Terrace and Gardens is Indianapolis’s newest and most unique wedding & event venue, ” says Mary Ann.

Crystal Baby Leaf Spinach Salad

Baby leaf spinach

Chevre goat cheese

Dried cranberries

Toasted pine nuts

Sliced apples

Sliced red onion

Sherry Vinaigrette-see recipe below

Grilled boneless and skinless chicken breast


Sherry Vinaigrette

½ cup sherry vinegar

2 Tablespoons honey

1 Tablespoon pureed shallots

1 Tablespoon Dijon mustard

1 cup extra virgin olive oil

Salt and black pepper

Fresh herbs such as fresh oregano and thyme

Willow’s Summer Salad

Mixed baby greens

Sliced strawberries

Mandarin oranges

Sliced shallots

Blue cheese crumbles

Toasted chopped pecans

Raspberry Vinaigrette-see recipe below

Pan seared Atlantic Salmon


Raspberry Vinaigrette

½ cup pureed fresh or frozen raspberries

½ cup extra virgin olive oil

1 Tablespoon Dijon mustard

2 Tablespoons fresh lemon juice

1 Tablespoon honey

Salt and Black pepper

Fresh herbs such as fresh basil and oregano provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language or racial slurs, will be banned. Please be respectful of the opinions of others and keep the conversation on topic and civil. If you see an inappropriate comment, please flag it for our moderators to review.

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