Wednesday, October 12, 2011

Winter Fruit Salad

Still thinking of apples, so here is the first of two more salad recipes that are appealing for fall.  This one is reported to be a favorite of Michelle Obama.  A nice size for company, but I cut it in half for fewer servings.  I love the sweet-sour cranberry flavor. 


1/2 cup chopped walnuts, pecans, or other nut
1/4 cup cranberries
1/4 cup balsamic vinegar
1 cup chopped red onions (or other onion, if that's what you have, works fine too)
1 Tbs. Dijon-style prepared mustard
1 cup vegetable oil
I cup sugar
salt and pepper to taste

About 10 cups mixed salad greens, rinsed and dried
2 apples, cored and thinly sliced

Preheat oven to 350 degrees.  Spread nuts on a baking sheet in a single layer.  Bake 8 minutes or until lightly toasted.  In a food processor or blender, combine cranberries, vinegar, onion, sugar and mustard.  Puree till smooth.  Gradually blend in oil and  and season with salt and pepper.  In a salad bowl, combine greens, apples, and enough of the cranberry mixture to coat.  Sprinkle on the nuts and serve.

Some optional but nice additions: feta or other sharp cheese, avacoda, rye croutons

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