sweet and savory autumn salad

a recipe by
Teresa G.
Here, KY

Thanksgiving is over, but the turkey is still here, lol. This wonderful salad utilizes some of that leftover bird. I created it when a friend gave us some fresh lettuces from his greenhouse and some apples from his orchard. After all of the stuffing and potatoes, this was a much needed change of pace. The dressing is my own creation also, and man, is it ever good! Choose one topping or any combination - they're all good! I've eaten one of these salads four times this week and I'm still not tired of it!

serves 1 (Dressing makes about 1/2 cup.)
prep time 30 Min
method No-Cook or Other

Ingredients For sweet and savory autumn salad

  • SALAD DRESSING (1/2 CUP):
  • 1 1/2 Tbsp
    mustard, grainy stone ground
  • 2 Tbsp
    pancake syrup
  • 2 Tbsp
    apple cider vinegar
  • 1/4 c
    olive oil
  • 1 sm. pinch
    each salt and pepper
  • TOPPING (PER SERVING):
  • 1 Tbsp
    pecans, toasted & broken into pieces (or candied pecans)
  • some
    crumbled crisp bacon
  • 1 Tbsp
    dried cranberries (optional)
  • SALAD (PER SERVING):
  • some
    red leaf lettuce, torn (red oak leaf etc...)
  • some
    green leaf lettuce, torn (frisee etc...)
  • 1/2 Tbsp
    carrot, thin sliced (optional)
  • 1/3 c
    cooked turkey or chicken, cut into small bite-sized pieces
  • 1/4-1/3 c
    apple (or pear, with or without peel) chopped
  • 1/2 oz
    havarti cheese, small cubed

How To Make sweet and savory autumn salad

  • Ingredients for mustard dressing.
    1
    Make the dressing. Combine and vigorously shake all dressing ingredients in a jar with a tight-fitting lid or whisk together in a small bowl. Refrigerate until ready to dress salad. Shake well before using.
  • Red and green leaf lettuce.
    2
    Gather and prep remaining ingredients: Wash and dry lettuces. Tear into bite-size pieces. Cube cheese. Toast pecans in microwave for 30-40 seconds, then break into smaller pieces. Wash and core apples, then slice and chop to bite-size. Etc...
  • Leaf lettuce in bowl.
    3
    Into a medium-size salad bowl, add a handful of red lettuce and a handful of green lettuce. (The recipe, as written, is for one medium-size salad, smaller than a chef's salad, but larger than a side salad.)
  • Turkey, cheese and leaf lettuce in bowl.
    4
    Add remaining salad ingredients to the bowl.
  • Mustard dressing in jar.
    5
    Shake salad dressing well. Pour desired amount over salad (about 2 tablespoons.)
  • Autumn salad with turkey, apples and cheese in serving bowl.
    6
    Sprinkle with desired toppings (I like toasted pecans and bacon.) Serve immediately.
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