Harvest Salad with Sweet Dijon Vinaigrette (Paula Deen) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Ingredients:
two 5-ounce containers baby romaine lettuce |
1 cup toasted pecan halves |
1/2 cup dried cranberries |
1 apple, cored and chopped |
sweet dijon vinaigrette, recipe follows |
1 cup red wine vinegar |
3/4 cup granulated sugar |
1/2 cup extra-virgin olive oil |
1 tablespoon dijon mustard |
Directions:
1. Combine the lettuce, pecan halves, cranberries and apples in a serving bowl. Add desired amount of Sweet Dijon Vinaigrette, tossing gently to coat. Serve immediately.
2. Sweet Dijon Vinaigrette:
3. Combine the vinegar and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove the pan from the heat and cool. Add the oil and Dijon mustard, whisking until combined. Cover and refrigerate for up to 2 weeks. Yield: 1 1/2 cups.
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