Fall harvest salad with cider vinaigrette
5
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 6 • Difficulté: Facile
This salad has a lovely balance of flavours and textures. Add grilled chicken to make it a main dish.
Ingrédients
Maple syrup
1 tbsp(s)
Apple cider
1 tbsp(s)
Apple cider vinegar
1 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
1 tsp(s)
Olive oil
2 tbsp(s)
Shallots
3 tbsp(s), chopped
Mixed greens
6 cup(s)
Uncooked radicchio
6 cup(s), thinly sliced
Apple
3 medium, Honeycrisp, thinly sliced into matchsticks
Celery
½ cup(s), thinly sliced
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
⅓ cup(s), toasted
Blue cheese
⅓ cup(s), crumbled
Instructions
1
To make vinaigrette, in a medium bowl, whisk together maple syrup, apple cider, vinegar, mustard, salt and pepper; slowly drizzle in oil and continue whisking to blend. Stir shallots into dressing; set aside.
2
In a large serving bowl, toss together greens, radicchio, apples and celery.
3
When ready to serve, give vinaigrette a stir and toss with salad; serve garnished with pecans and blue cheese.
4
Serving size: 2 cups salad mixture and 1 Tbsp vinaigrette
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