A Bright Salad
Every fall, I start craving a salad that is more toppings than greens and dressed lightly with a tangy vinaigrette. The toppings consist of a tart dried fruit, a crunchy nut, and a crisp and sweet fruit. I think it’s the shift to more slow cooked meals that has me jonesing for a crisp salad to serve alongside the warming meals of the season. This makes a perfect salad to bring to a family gathering. You can layer all the toppings on the bottom (it’s a chose your own adventure!) and pile to greens on top. Bring along a jar of the dressing and pour over just before serving and give a good toss to mix it all together.
Ingredients:
A few handfuls of your favorite salad greens (I like butter lettuce and arugula)
a handful of dried cranberries
a handful of pecans (you can even toast them in the over at 300 degrees for a few minutes with a splash of maple syrup and a pinch of salt for EXTRA deliciousness)
thinly sliced firm pear
thinly sliced celery
White Wine Dressing:
2 tablespoons cup white wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1 tablespoon honey
1/2 teaspoon salt
fresh black pepper
Directions:
In a small jar, combine the dressing ingredients and give it a good shake. Dip your finger in and give it a taste. It should be nice and sharp to contrast with the sweeter toppings. In a bowl, combine the rest of the ingredients, tossing them to evenly distribute. Just before serving, pour the dressing over and toss lightly to coat each leaf. Enjoy!
