Harvest Salad With Cider Vinaigrette Food

HARVEST SALAD WITH CIDER VINAIGRETTE

Harvest Salad With Cider Vinaigrette image

I want to try this one out soon. Bringing a salad to our Thanksgiving dinner at mom and dad's and this has everything we like in it! From Southern Living, Dec 99. Most of cook time is chill time.

Provided by Sayster

Categories Fruit

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 red pears, chopped
1 tablespoon lemon juice
3/4 cup dried apricot, cut into thin strips
3/4 cup dried fig, cut into thin strips
1/2 cup golden raisin
1 small purple onion, thinly sliced
1 cup jicama, diced
1 (6 ounce) package fresh spinach leaves
1/2 cup walnuts or 1/2 cup pecans, toasted and coarsely chopped
1 (4 ounce) package gorgonzola or 1 (4 ounce) package blue cheese, crumbled
for cider vinaigrette
3 tablespoons cider vinegar
1 garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/3 cup olive oil

Steps:

Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese.
Cider Vinaigrette: Whisk together first 4 ingredients; gradually whisk in oil until blended. Yields 1/2 cup.

Nutrition Facts : Calories 415.1, Fat 24.3, SaturatedFat 5.9, Cholesterol 14.2, Sodium 303, Carbohydrate 47, Fiber 7.8, Sugar 32, Protein 8.5

HARVEST SALAD

Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

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