That's right, I'm back with yet another tasty, simple recipe from the new Gooseberry Patch cookbook, FOOLPROOF Family Recipes. If you didn't stop by on Wednesday to see the first recipe I featured, Garden Macaroni Salad, click here because you don't want to miss that instant summer classic!
For today's pick, I chose something I knew would be a light summer salad supper the entire family would love. The two things that stood out right away when I saw this recipe were 1. the addition of cashews--something we eat by the pound in this house and 2. the homemade dressing! I think anytime you have the chance to make a salad dressing from scratch, it tastes so much better!!
If you like salads with a crunch, this will not disappoint. There is nothing but crunch in this one! And if you haven't had many salads that combine veggies and fruit (which I absolutely adore) this is a great one to start with! The sweetness of the apple and pear and the tartness of the cranberries marry so well together. Plus, you've got the creaminess from the cheese and this amazing dressing. I really can't say enough about how delicious all of these flavors come together.
This salad would be perfect for a brunch, lunch, light supper, potluck, backyard barbecue...really any time, any where! And if you want a chance to win a copy of FOOLPROOF Family Recipes for yourself, you're in luck because I'm giving one away. Just click here for details!
Orchard Salad
Submitted by Carrie O'Shea Marina Del Rey, CA Found on page 66
1 head Romaine lettuce, torn
1 Gala apple, cored and thinly sliced
1 Bartlett pear, cored and thinly sliced
3/4 c. shredded Swiss cheese
3/4 c. cashews, coarsely chopped
1/2 c. sweetened dried cranberries
Poppy Seed Dressing
2/3 c. oil (I used vegetable)
1/2 c. sugar
1/3 c. lemon juice
1 1/2 TBS poppy seed
2 tsp. dried minced onion
1 tsp. Dijon mustard
1/2 tsp. salt
Toss together all salad ingredients in a large bowl. In a blender, combine all dressing ingredients. Cover and process until smooth. Serve drizzled over salad. Dressing may keep in fridge for up to 1 week. Serve at room temperature.
Shared on The Country Cook June 27, 2014
No comments:
Post a Comment