I really hate whining. Maybe because I'm such a whiner myself. I whine about the weather (too hot, too cold, too rainy, too bright), I whine about clothes shopping (what sadistic genius thought up putting fun-house mirrors in dressing rooms?), and I whine about making salads.
I love eating salads, I just don't like making them. There's something annoying about having to wash the lettuce, dry the lettuce, and shred the lettuce. Don't ask why, it just is. I make my daughter do it whenever I get around to putting salad on the menu.
Recently I went out out to dinner and had an amazing salad. It was part of a three course meal and I knew I shouldn't eat it all if I was going to save room for dessert, but I couldn't help it. It was so delicious I savored every last bite.
As I thought about that salad, I recalled that I had a similar recipe that a friend had given me years earlier. I pulled it out of my recipe stash and it was really close. I bought a giant Costco container of mixed organic salad greens and we ate salad three days in a row. It was that good. And no lettuce prep involved. Yeah!
(The recipe calls for blue cheese, which I dislike, so I used a wonderful Irish Dubliner cheese, also from Costco.)
Apple Walnut Salad
- adapted from Simply Classic
Mixed organic salad greens
1 large flavorful apple (I used Braeburn)
3/4 cup Glazed Walnuts (recipe below)
3/4 cup tangy, crumbled cheese - blue or other favorite
1/2 cup vegetable oil
1/4 cup cider vinegar
2 Tbsp shallots, minced (I didn't have, so I tossed about 2/3 Tbsp dried onion flakes in and let the dressing sit for a while.)
2 Tbsp fresh lemon juice
1 Tbsp maple syrup
1/4 tsp salt
1/4 tsp ground pepper
For Dressing, plut all the ingredients into a small jar with a tight fitting lid and shake until evenly combined.
Place salad greens in a large bowl. Cut apples into small chunks and scatter over the greens. Sprinkle walnuts and cheese evenly over the salad.
Drizzle dressing over salad and toss gently. Serve immediately.
1/4 cup butter
1/4 cup light corn syrup
2 Tbsp water
1 tsp salt
1 pound walnuts
Preheat oven to 250 deg. F. Line a baking sheet with foil. Combine butter, corn syrup, water and salt in a medium saucepan and bring to a boil. Add pecans and stir to completely coat nuts. Spread nuts evenly on lined baking sheet. Bake for 1 hour, stirring every 10 minutes. Cool and serve. Store in an airtight container.