Herbaceous
Senior Member
This is a really nice salad that’s great in the fall or winter. The dressing will keep in the fridge for a few days, and the undressed salad will keep for about the same length of time (although the apples might brown a bit). Recipe adapted from Vanilla and Bean.
Ingredients:
5 cups greens
1/2 cup pecan halves (you can toast them if you like)
1/3 cup dried cranberries
2 cups diced apples (about 1 large)
1/3 cup crumbled blue cheese
Dressing:
1/2 cup buttermilk
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tbsp whole-grain mustard
1-1/2 tsp maple syrup
Salt & pepper, to taste
Method:
Combine all dressing ingredients in a lidded jar and shake until smooth.
Put your greens in a bowl, top with the other ingredients.
Dress salad just before serving; you may not need all the dressing.
Makes enough for 4 as a side, or 2 as an entree.
Ingredients:
5 cups greens
1/2 cup pecan halves (you can toast them if you like)
1/3 cup dried cranberries
2 cups diced apples (about 1 large)
1/3 cup crumbled blue cheese
Dressing:
1/2 cup buttermilk
3 tbsp mayonnaise
1 tbsp apple cider vinegar
1 tbsp whole-grain mustard
1-1/2 tsp maple syrup
Salt & pepper, to taste
Method:
Combine all dressing ingredients in a lidded jar and shake until smooth.
Put your greens in a bowl, top with the other ingredients.
Dress salad just before serving; you may not need all the dressing.
Makes enough for 4 as a side, or 2 as an entree.
