We're big salad eaters in this house. Salads for dinner; salads for lunch; salads as side dishes. I haven't tried salad for breakfast...yet.
This salad is a seasonal favorite. We enjoy it as a side dish with a simply flavored dinner such as roast chicken or grilled pork tenderloin. Feel free to change up the ingredients to suit your tastes; pears are just as good as apples; pecans can sub for walnuts; add some blue cheese or chevre, if that's what you like. Autumn Salad with Maple Dressing (adapted from Bon Appetit)
Maple Dressing ¼ cup mayonnaise (light is fine) ¼ cup pure maple syrup 2 T. white vinegar 5 T. canola oil Salt to taste
Salad 1 5- to 7-oz. bag of mixed baby greens 2 Granny Smith apples, peeled, cored and cut into matchstick-size strips ½ cup dried cranberries ½ cup chopped walnuts, toasted
Make the dressing by whisking the mayonnaise, maple syrup, vinegar in a bowl to blend. Gradually whisk in oil until mixture thickens slightly (This dressing is easy to make in a screw-top jar; just shake well to get the oil incorporated). Set aside. (Dressing can be made a couple of days ahead and refrigerated. Rewhisk —or shake—before using.)
Make the salad by tossing the greens, apples, cranberries and ¼ cup walnuts in a large bowl to combine. Toss with enough dressing to coat. Divide the salad equally among 6 plates. Sprinkle with remaining walnuts and serve.