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A Cactus Club-Inspired Bandara Salad!


Who doesn’t love a night out with the girls at Cactus Club? I used to visit Cactus Club all the time and order the Bandara Salad. It was SO good!!

Now, some of you might be thinking, you go out for dinner and order a SALAD??!! (I know! I also would’ve judged me years ago!) But, trust me, if you’ve tried the Bandara Salad it’s no joke. Now, it’s been off the menu for quite some time, but lately I’ve had a hankering for it! Oh, the dilemma!

Jillian Harris's Cactus Club-Inspired Bandara Salad
Cactus Club Bandara Salad from Jillian Harris

Like the foodie I am, I decided the only reasonable solution was to figure out how to make it at home. So, if you’re ready to indulge in one of the most DELICIOUS salads (seriously, you will FALL IN LOVE!), let’s make it together:

Bandara Salad from Jillian Harris inspired by Cactus Club Menu

A Cactus Club-Inspired Bandara Salad!

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Recipe by From the Kitchen of Jillian Harris

Ingredients

  • 2 2 heads of romaine

  • 1 1 red pepper

  • 1 cup 1 frozen corn defrosted

  • 1 cup 1 feta

  • salmon with cajun seasoning (optional)

  • 3/4 cup 3/4 chopped dates

  • chow mien noodles (the best part)

  • 1/4 cup 1/4 extra virgin olive oil

  • 1/2 tbsp 1/2 dijon mustard

  • juice of one lime

  • 1 1 clove of garlic

  • 1 tbsp 1 white wine vinegar

  • 3 tbsp 3 organic honey

  • 2 tbsp 2 vegan mayo

  • 1 tsp 1 chili powder

  • 1 tsp 1 paprika

  • 1/4 tsp 1/4 cayenne

  • 1/4 tsp 1/4 onion powder

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 oregano

  • 1/2 tsp 1/2 salt

  • 1/4 tsp 1/4 pepper

Directions

  • To start, if you’re making this salad with a scrumptious salmon topping, add the cajun mix to the salmon and pan fry the salmon. The cajun mix includes the chili powder, paprika, cayenne, onion powder, garlic powder, oregano, salt and pepper. Set aside.
  • Next, add the olive oil, dijon mustard, lime juice, garlic, white wine vinegar, honey and vegan mayo to a mason jar and shake well! (This will be your vinaigrette!)
  • Finally, it’s time to make the salad itself! Chop up the romaine and add it to a large salad bowl. Next, add the chopped red pepper, corn, feta and chopped dates. Pro tip: If you will be eating the entire salad in one sitting, feel free to add the chow mein noodles and vinaigrette! If you expect to have leftovers, only add some chow mein noodles and vinagraitte to your individual bowl so that the leftover salad stays fresh in the fridge for longer!

Notes

  • You can make this flavourful salad with the addition of protein (like with the addition of some fresh cajun salmon!!). Or, leave it off the ingredient list if you’re vegan! The great part about this recipe is it is totally adaptable!

Now that you’ve tried it… are you as much of a die-hard fan of this salad as I am?! Let me know in the comments below!

xo,

Jilly

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  1. Hi Jill! I haven’t had a chance to try your recipe yet but I used to get the Bandara salad here in Calgary all the time and agree, it was the best ever!! I miss it and Cactus needs to bring it back!

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