One thing about the holidays, potlucks, and festive foods generally, is that they’re usually not very healthy. So yes, I am the person that always brings the salads at the holidays, but I’ll tell you what- they are always appreciated in the midst of all the heavier, richer, items. This one bridges the gap between fresh and festive beautifully and is a great way to cut through all the chocolate, cheese, and other party foods. Just give it a try!
Ingredients
½ cup light extra-virgin olive oil (or light vegetable oil)
¼ cup apple cider vinegar
¼ cup unsweetened apple juice OR apple cider
2 to 3 tablespoons honey
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of ½ lemon
12 ounces salad greens, spring mix, arugula, baby spinach baby romaine, OR a combo of your favorites
1 cup pecan halves, toasted or candied
¾ cup dried cranberries
4 ounces crumbled blue cheese
Directions
To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.