This is the ultimate versatile salad recipe, created with whatever you have in your fridge drawer or your fruit basket. In this case, flavors of the fall harvest season. It’s more of a “guide” than a “prescription”.
Adjust all volumes to your tastes and number of people being served.
Meyer Lemon Olive Oil
Cranberry Pear Balsamic Vinegar
Ingredients for Salad
Kale or Spinach or Mixed Greens
Crumbled Blue or Feta Cheese
Fresh Apple sliced
Fresh Pomegranate Seeds
Chopped Walnuts (toasted or raw)
Vinaigrette (adjust to taste)
2 parts Meyer Lemon Olive Oil
1 part Cranberry Pear Balsamic Vinegar
A Creamy Salad Dressing (adjust to taste)
Add to the vinaigrette 1 part Mayonnaise
Or 1 part Dijon Mustard
Preparation
Mix the greens together and put in a serving bowl or on individual plates
Add the crumbled cheese, some chopped walnuts the apple slices and last the pomegranate seeds
Let everyone dress their own salads
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