Autumn Salad

This makes a big salad, enough for 8 or so.

1 head red leaf lettuce
1 head Bibb (or Butter) lettuce
1 cup watercress leaves
2 Red Delicious apples
1 cup toasted walnut halves
1 cup crumbled Bleu Cheese

1/2 cup walnut or vegetable oil
1/4 cup cider vinegar
2 tbsp. shallots, minced (you can sub spring onions)
2 tbsp. fresh lemon juice
1 tbsp. maple syrup
1/4 tsp salt
1/4 tsp freshly ground black pepper

Wash lettuce an tear into bite-sized pieces and place in a large bowl. Add watercress leaves.
Core apples and cut into very thin wedges and place on top of greens, sprinkle with pecans and bleu cheese.
Place dressing ingredients in a bowl with a tight fitting lid; shake well and drizzle over salad.
Toss gently and serve.

Glazed Pecans can be used instead of toasted walnuts-

Jenny’s Salad

This is so easy, and so delicious!

  • Greens (romaine, spring mix, spinach, whatever) about 3 cups, more if you like
  • 1/2 c pine nuts (more if you like)
  • 1 14 oz can mandarin orange slices, drained
  • 1/4 cup very thin sliced red onions (optional)
  • Dressing- balsamic, oil and vinegar, vinaigrette, whatever you like. I don’t use dressing on this, but some folks like it.

Mix it all in a big bowl and serve. Sweet, juicy, crunchy deliciousness.