Harvest Salad With Cider Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I want to try this one out soon. Bringing a salad to our Thanksgiving dinner at mom and dad's and this has everything we like in it! From Southern Living, Dec 99. Most of cook time is chill time. Ingredients:
2 red pears, chopped |
1 tablespoon lemon juice |
3/4 cup dried apricot, cut into thin strips |
3/4 cup dried fig, cut into thin strips |
1/2 cup golden raisin |
1 small purple onion, thinly sliced |
1 cup jicama, diced |
1 (6 ounce) package fresh spinach leaves |
1/2 cup walnuts or 1/2 cup pecans, toasted and coarsely chopped |
1 (4 ounce) package gorgonzola or 1 (4 ounce) package blue cheese, crumbled |
for cider vinaigrette |
3 tablespoons cider vinegar |
1 garlic clove, pressed |
1 teaspoon dijon mustard |
1/2 teaspoon sugar |
1/3 cup olive oil |
Directions:
1. Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.
2. Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.
3. Cider Vinaigrette: Whisk together first 4 ingredients; gradually whisk in oil until blended. Yields 1/2 cup.
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