This salad may seem unadventurous at first but when doused in homemade sherry vinaigrette, the flavors really pop! A sweet and tangy dose of greens for your midday lunch break, it’d be a shame to let your taste buds miss out on this treat.
For the salad…
1 bag of mixed greens, washed (equivalent to 3 cups)
1 apple, washed and cut in thin slices
1 cup of walnuts
1/2 cup of dried cranberries
1/2 cup of pumpkin seeds (or sunflower seeds)
This dressing tastes even better with age so be sure to keep it in the fridge and sprinkle on some quick meals up to 10 days after you make it. Mmmmmm.
1/3 red onion, finely chopped (usually equivalent to 1/2 cup)
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
2 tablespoons sherry vinegar
1 tablespoon lemon juice
6 tablespoons olive oil (depending on how thick you like it)
Salt and pepper to taste
Combine red onion with dijon mustard, red wine vinegar, sherry vinegar, and lemon juice in a small bowl. Let this sit for 15 minutes to allow the flavors to meld.
Add in olive oil and shake mixture in an air-tight container. Sprinkle in some salt and pepper and you’re good to go! Finally, drizzle over salad and enjoy the party in your mouth.
Stay tuned for a beet slaw recipe coming soon using the same vinaigrette…