Monday, December 14, 2009

Salad Recipe

The photo above is not of the salad I made for bookclub, but it's close enough. I used chopped pecans and used the organic mixed green mix from the grocery store (but the mix was similar to the photo actually). My onion was a little bigger than minced, too, but it looked similar. I kept the dressing separate and will serve the leftovers today to my family so we'll see if it keeps overnight in the fridge, too. Well, for a second night because I made it on Saturday and just kept the feta cheese and dressing in separate containers until right before serving. You can find it here if you would like a printable copy.


2 Tbs sesame seeds
½ cup cider vinegar
1/3 cup granulated sugar
½ cup olive oil
2 tsp minced onion
¼ tsp paprika
1 Tbs poppy seeds (optional)

½ cup chopped pecans
Two 5-ounce bags mixed baby salad greens, thoroughly washed
4 ounce package crumbled feta cheese
¾ cup dried cranberries

1. Prepare vinaigrette: Heat sesame seeds in a small skillet over medium-high heat, stirring constantly, 3 minutes or just until toasted. Microwave vinegar in a medium-size, microwave-safe glass bowl at HIGH 1 minute, or just until hot. Add sugar, and whisk until dissolved. Add next 3 ingredients, toasted sesame seeds, and, if desired, poppy seeds; whisk until blended. Store in refrigerator up to 1 week.

2. Toast pecans: Place pecans in even layer in a shallow pan. Bake pecans at 350°F. for 15 minutes or until toasted, stirring once.

3. Assemble salad: Place greens in a large bowl. Top with cheese, cranberries, and toasted pecans. Drizzle with Apple Cider Vinaigrette just before serving.

Servings: 8

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