Candied Walnut Salad
From: Our Best Bites
2 heads of leafy greens; 1 can be a bag of spinach
3/4 c. Craisins
2 crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
2 oz. blue cheese or Gorgonzola (or even feta is good)
1/2 c. chopped walnuts (I used some pecans I had around)
1/4 c. sugar
Honey Red Wine Vinaigrette (recipe below)
Wash and chop lettuce. Set aside to drain.
Chop blue cheese or Gorgonzola very finely. You want crumbles, not chunks.
Chop apples and toss in orange juice.
When ready to serve, toss lettuce, cranberries, walnuts, apples, and blue cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.
Honey Red Wine Vinaigrette
From: Our Best Bites
1/2 c. red wine vinegar
1/2 c. honey
1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/2 c. canola oil
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
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