|Total Time||10 minutes|
Think of this salad as a blueprint for other salads: mixed greens tossed with a zesty dressing, toasted nuts (pecans, walnuts, hazelnuts, almonds), a sweet or tangy fruit (apples, pears, dried cranberries), and a flavorful cheese (blue cheese, goat cheese, Parmesan). With fresh ingredients and the right balance of textures and flavors — tangy, sweet, nutty, salty — you can’t go wrong. Feel free to substitute apple-cider vinegar in the vinaigrette for a little more punch.
|8 to 10||cups salad greens, washed and dried|
|⅓||cup House Vinaigrette|
|1||cup toasted walnuts or Spiced Pecans|
|1||crisp green apple, such as a Granny Smith, cored and cut into bite-size chunks|
|½||cup crumbled blue cheese, such as Rogue Creamery Oregon Blue, Roquefort, or Bleu d’Auvergne|
|~||Salt and freshly ground black pepper|
This content is from the Culinate Kitchen collection.
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