Autumn chopped salad with Apple cider vinaigrette

Lynnda Cloutier


Whenever I'm in a hurry, I pull out this recipe. It's easy to put together and you can make the dressing ahead.Just shake the dressing before you pour it on the salad.Source: Unknown

pinch tips: How to Core a Head of Lettuce




two heads green leaf lettuce, chopped
one bag dried cranberries, 5 ounces
1 1/2 cups chopped toasted walnuts
two red anjou pears, chopped
one container gorgonzola cheese crumbles, 4 ounces
apple cider vinaigrette:
1 cup apple cider
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon dijon mustard
one shallot, chopped
1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup extra light olive oil

Directions Step-By-Step

in a large bowl, mix lettuce, cranberries, walnuts, pears, and cheese crumbles, tossing gently to mix. Drizzle with Apple cider vinegar. Serve at once.
For the vinaigrette, in the container of an electric blender, mix the Apple cider, vinegar, honey, mustard, shallots, salt, and pepper. Process until blended. With blender running, add olive oil in a slow, steady stream. Process until blended. Makes about 2 cups. Salad serves 8 to 10.

About this Recipe

Course/Dish: Lettuce Salads