Apple, Cranberry and Blue Cheese Salad with a Cider Vinaigrette

This recipe is number three in my Thirty for Thanksgiving project where I’m cooking thirty Thanksgiving recipes from the November issue of Food Network Magazine.  This recipe comes from the Vegetable Sides insert of the magazine and is very similar to this one at the Food Network.

Instead of spinach I used mixed greens and I didn’t include he walnuts (not a big fan of them on my salads) but if you are, simply add 1/2 cup toasted chopped walnuts. Bacon wouldn’t hurt either! I found some delicious “blushing golden” apples at Trader Joe’s but any kind would be great.  My favorite part of the salad is the cider spiked vinaigrette.  DSC_0085

What to buy (serves 2):

  • 5 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon honey
  • 5 ounces mixed greens (about 5 cups)
  • 2 blushing golden apples (I swear that’s their name), diced
  • 1/2 cup blue cheese
  • 1/2 cup dried cranberries

What to do:

  • whisk together the oil, vinegar, mustard, garlic, salt, pepper and honey until combined
  • pour over diced apples, give them a grind or two of fresh pepper and allow them to soak for 15-20 minutes if you have time, if you’re ready for dinner go ahead and
  • toss the apples with greens until evenly coated, divide green among plates, sprinkle with blue cheese and cranberries and  you’re ready to serve

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