Saturday, May 19, 2012

Walnut, Cranberry, and Apple Salad with Raspberry Honey Vinaigrette

We’ve had some gorgeous spring weather with pleasant afternoons and cool nights.  Perfect weather for after dinner bike rides and early morning jogs.  Something about spring kicks my cravings for salads into high gear.  I made this salad last week for Ethan’s birthday party and have made it twice since then.  It’s a winner salad.  And my kiddos love this it too.  It’s just the right balance of sweet and tart and the textures are very pleasing.  I just love having prepared salad on-hand ready in the fridge, such an easy snack/lunch.  If you’re looking to incorporate a salad into your weekly rotation, perhaps you’ll give this one a try.   

Ingredients:

Salad Fixin’s

-1 pound mix of fresh baby spinach and romaine (or your preferred greens)

-1 ½ cups dried cranberries

-1 ½ cups toasted walnuts, chopped

-2 medium size red apples, small chop

-1 cup red onion, small chop

Raspberry Vinaigrette

-1/3 cup balsamic vinegar

-1/2 cup oil (I use grapeseed)

-2 tablespoons of honey

-2 tablespoons of raspberry preserves, no added sugar, preferably (I use this brand)

-1 teaspoon dijon mustard 
-1/4 teaspoon salt

-1/2 teaspoon garlic granules (or ½ small garlic clove, minced – check for heat)

-1/8 teaspoon onion powder 

How To:
1.  In a large bowl, combine salad fixin’s.
2.  In a separate bowl add vinegar, honey, jelly, mustard, salt, garlic, and onion powder – whisk.
3.  While briskly whisking, slowly drizzle in oil.
4.  Add dressing to entire salad (your desired amount, heavy or light) and about 5 minutes before serving.  Or drizzle dressing on individual servings bowls. 
5.  Store leftover dressing in glass container in the refrigerator  

Notes
*Serves 6 – 8 adults.  
*Adjust seasoning, sweetness, and flavors to your preference.  I like dressings on the tart side, I don’t care for overly sweet.  So, make this your own and to your taste preference. 
I like to store my leftover dressing in an old honey jar 
I make a big batch of salad and store in a glass container, it keeps all week in the fridge. 
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Posted by Amber at

Labels: dairy free, salad, sides, summer cuisine, vegetarian.

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