Tuesday, October 6, 2009

A Fall Salad

Crisp. Bright. Cool. Colorful. Crunch. These words say "fall". And so does this salad. With its crisp leaves of spinach or romaine, bright colors of dried cranberries and red apples, a cool and refreshing lemon juice dressing, the addition of cheese and some extra crunch added with nuts, this salad (or one of its many variations) is perfect for this time of year.

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Spinach or torn romaine leaves (or both)
1 apple, thinly sliced (or substitute pear)
dried cranberries (or raisins, golden raisins, dried cherries, dried blueberries)
toasted pecans (or walnuts, slivered almonds, sunflower seeds, pumpkin seeds, or candied nuts)
shavings of parmesan (or crumbled feta or Gorgonzola)

Dressing:
1 lemon, juiced
canola oil (twice the amount of lemon juice)
salt & pepper to taste

Mix the salad greens and place in a salad bowl. Mix together the lemon juice, oil, salt & pepper (I use a little jar with a lid). Shortly before serving, slice the apple into the greens, toss in some dried cranberries, a handful of toasted nuts, and some parmesan shavings. Toss salad with dressing and serve immediately.