Monday, October 9, 2017

Apple Cranberry Crunch Salad

There are probably a few folks who think bringing a salad to a holiday gathering is sacrilege. Why would anyone bother with salad, when there are sweet potatoes, mashed potatoes, green bean casseroles, creamed corn, rolls and pies to gorge on?  Well, this is exactly why.

A trick I learned from Weight Watchers was to always bring a “safe food” for yourself. It may sound a bit selfish; however, what I found is that more people appreciate a big bowl of greens, fruits and nuts than I thought, especially those who have multiple events in one day.

This salad is the perfect combination of ingredients to serve throughout the fall. The glazed pecans provide the crunch and sweetness to balance the tartness of the apples and cranberries. If you happen to invite me, I’ll be bringing my “safe food,” but rest assured, I’ll bring plenty to share.  

Apple Cranberry Crunch Salad
Serves 8
1 cup glazed pecans (recipe below)
1 head romaine lettuce
1 head red leaf lettuce
½ cup dried cranberries
2 unpeeled apples (any variety) cored and sliced
4-ounce container blue cheese
Balsamic vinaigrette

1 cup pecan halves
1 tablespoon salted butter
2 tablespoons dark brown sugar

Melt the butter over medium-high heat. Stir in the pecans. Add sugar and stir constantly for two minutes.

On a baking sheet lined with parchment paper, spread out nuts, making sure they don’t touch. Allow to cool.

Wash, pat dry and arrange lettuces in a large serving bowl. Arrange remainder of ingredients over lettuce. Drizzle with your choice of balsamic vinaigrette.



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