From the kitchen of One Perfect Bite...Like many of you, the Thanksgiving salads of my childhood were sweet gelatinous affairs. My reaction to them was so negative, that once the kitchen became my domain, I refused to serve salad with our holiday meal. At one point, however, I became more aware of texture and began to search for salads that would add some crunch and color to an otherwise beige and soft meal. I have several of them now in my collection and I rotate them from one year to the next. This year I'm going to serve this apple and pear concoction with a red wine vinaigrette. It is very easy to make, and while the pears and apples must be sliced just before serving, it does not unduly burden the cook. If you are looking for a new salad to serve with this year's feast, you might want to give this one a try. Here is how it's made.
Fruit Salad with Mixed Greens and Red Wine Vinaigrette...from the kitchen of One Perfect Bite inspired by Cooking Light magazine
2 tablespoons olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon salt
Pinch of dried basil
Dash of ground red pepper
5 cups mixed salad greens
4 cups torn romaine lettuce
1 large pear or Asian pear, cubed (about 2 cups)
1 large apple, cubed (about 2 cups)
1/2 cup thinly sliced red onion
1/3 cup toasted pecan halves
1/4 cup crumbled goat cheese or to taste
1) Whisk olive oil, vinegar, sugar, garlic, paprika, dry mustard, salt, basil and ground red pepper together in a small bowl. Set aside.
2) Combine mixed salad greens, romaine lettuce, pear, apple, onion and pecans in a large salad bowl. Drizzle with vinaigrette and toss well to coat. Sprinkle with cheese and serve. Yield: 12 servings.
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