Apple Blue Cheese Salad
3/4 cup olive oil
1/3 cup apple cider vinegar
3 tablespoons sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups baby lettuce blend (Riviera or Spring Mix, etc.)
4 diced Granny Smith apples, cored but unpeeled
4 ounces blue cheese or feta, crumbled
1 cup pecans, toasted
1/2 cup dried cranberries (Craisins), optional
- Prepare vinaigrette by blending all ingredients thoroughly. Place in glass jar and shake until sugar dissolves. Set aside.
- Just before serving, layer in large platter: lettuce, apples, blue cheese, toasted pecans and cranberries.
- Shake vinaigrette to blend ingredients, then drizzle desired amount over salad. Use remainder for another salad.
Note: When cut, the apple flesh discolors quickly, so dip or coat them in lemon juice mixed with a little water and refrigerate in a sealed container.
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