Everyone needs a dish to whip up at a moment’s notice to stretch a meal for additional guests at the table or to bring to a shared meal. Lately, this has been my “go to” salad. It is a snap to prepare, the ingredients last nicely in the fridge for several days or even a week, and it incorporates the sweet, savory, and earthy tastes of winter. This salad must have made it to at least three Monday Night Football social gatherings before anyone realized I kept bringing the same tasty salad week after week. And even then, there were certainly no complaints to be heard. The recipe as listed here is perfect for a small crowd but can be pared down as needed. While much easier to explain in sentences, here we go in the traditional recipe format:
12 to 16 oz lettuce (spring mix or butter lettuce work best, romaine nor iceberg do so well in this salad)
2 to 3 tart apples, cored and diced
6 oz Maytag blue cheese, crumbled
1 cup pecans halves, toasted (optional)
1/2 cup dried cranberries (optional)
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS Dijon mustard
2 TBS sugar
salt and pepper to taste
1. Prepare vinaigrette by mixing olive oil, vinegar, mustard, sugar, salt, and pepper.
2. Place lettuce in a large bowl and add just enough vinegrette to coat the leaves lightly. Gently mix the greens, adding vinegrette as needed.
3. Add apples, blue cheese, pecans and dried cranberries. Toss lightly.
- I use a small mason jar with lid for making all of my vinaigrette. Just add the ingredients, screw on the lid, and give it a good shake.