Wednesday, September 17, 2008

Autumn Harvest Salad

Serves 2 as a main dish, 4-6 as a starter

Dressing:

1 cup olive oil
1/4 cup apple cider vinegar
2 TB Grade B maple syrup
1 Tsp fresh thyme (or 1/3 tsp dried thyme)
1 Tbsp grainy mustard
Salt and pepper to taste

Salad:

1 head red leaf or green leaf lettuce
1 large ripe apple
4 ounces sharp cheddar cheese
1/2 red onion
1/3 cup dried cranberries
1/3 cup chopped walnuts, toasted


For dressing:

Blend vinegar, maple syrup, thyme, and mustard in a bowl. Slowly add olive oil while whisking to combine. (This can also be made in a blender)

Note: This will make more dressing than is needed, and the dressing may be refrigerated for up to a week for other uses - it's great for baked tofu

Salad:

Chop, wash, and spin dry lettuce. Place into a large salad bowl.

Core and thinly slice apple and red onion, and shred cheddar cheese, and add to salad bowl along with dried cranberries and walnuts. Toss with dressing and serve immediately.

Variations: adding thinly sliced celery or thinly sliced fennel is nice as well. Protein of choice can be added to make a more substantial main course. If you have walnut oil, it makes a great substitution for the olive oil in the salad dressing.

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