We spent Thanksgiving with J’s side of the family in the Black Hills. It was a bountiful feast with many traditional family recipes, favorite desserts and a variety of salads. I was asked to bring a lettuce salad. I saw the recipe for Apple Cranberry Salad Toss in my last Kraft food&family Magazine. I thought it looked similar to the delicious Effortless Spinach Salad I tried last winter.
You know me, I had to make a few changes. The biggest change I made was using pears instead of apples. Honestly, I thought it sounded fun.
2 Hearts of Roman Lettuce, chopped
2 Pears, sliced
½ C Dried Cranberries
½ C Walnut Halves, sliced and toasted
2 Green onions, sliced
Toss lettuce, fruit, nuts and green onion together.
The original recipe calls for Raspberry Vinaigrette. When J went on is errands run last week I sent him with a grocery list. The store didn’t have Raspberry Vinaigrette and J came home empty-handed instead of guessing my second choice of a dressing. To be honest, he didn’t call and tell me there was no Raspberry Vinaigrette he just didn’t get anything. The more I think about this, the more I realize that he knows me well.
I found a recipe for a Lemon Vinaigrette in my recipe binder. I had oranges that needed to be used up. So, I improvised and made a vinaigrette with the oranges.
Zest from one Orange
½ C Fresh Squeezed Orange Juice
½ C White Wine Vinegar – maybe a little less
¼ C Extra Virgin Olive Oil (EVOO)
1 Garlic Clove, minced
1 tsp Dried Basil – the recipe called for 2 tsp and I used 2 tsp. It just didn’t look right to me and I think 1 tsp would still offer sufficient flavor.
1 tsp Sugar
½ tsp Black Pepper
Mix juice, vinegar, garlic, basil, sugar and black pepper in a food processor. Blend well.
While blending stream in EVOO.
Dress salad lightly just before serving or let guests dress their own salad.
The pears made a delicious substitution. Toasted walnuts added fragrance and offered a nice flavor balance with the dried cranberries. The vinaigrette adjustment worked as well.
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