This salad has a delicious blend of tangy, sweet, and
creamy especially when served with the simple vinaigrette.
Yield: 12 servings
Ingredients:
1 lb. spring mix lettuce
1 head romaine lettuce, chopped into 3/4 inch strips
1 head green leaf lettuce, chopped into 3/4 inch strips
1-1/2 c. pecans, toasted and chopped
2-1/2 c. dried sweetened cranberries
2-1/2 c. raisins
1 c. crumbled bleu cheese
1 yellow bell pepper, julienned into 1/4 inch strips then
cut in half
1/2 red onion, julienned
Instructions:
Toss half of the spring mix, half of the romaine, half
of the green leaf, half of the pecans, and half of the
raisins in a large, 2 gallon zipper locking bag and shake
until vegetables are tossed. Do the same to the remaining
portions of lettuce, pecans, and raisins. Place the salad
on each plate and top with the onions, peppers, and a
sprinkling of dried cranberries and bleu cheese.
Basic Vinaigrette Ingredients:
1/2 c. balsalmic vinegar
2 T. dijon mustard
2 c. extra virgin olive oil
Salt and Pepper to taste
Instructions:
Place a small mixing bowl on a damp cloth. Wisk the vinegar
and mustard together. Add a little salt and pepper. Slowly
drizzle in the olive oil, a little bit at a time. Emulsifying
is usually daunting to new cooks, but just take your time.
Once all of the oil has been mixed in, season with salt
and pepper to taste. Some separation may occur if the
dressing sits for a while. That is just fine - simply
whisk together or pour into a cruet and shake.
