Apple, Dried Cherry, and Pecan Salad With Maple Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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Adapted from recipe from Mountain Town Station Brewing Company and Steakhouse in Mount Pleasant, Michigan. Original recipe published in Bon Appetit, September 2002. Great salad for the holidays. Very easy but impressive. Dried cranberries can be substituted for the dried cherries. Also good with glazed or spiced pecans. Pears would also be good in place of apples. For a less creamy dressing, reduce or elimate sour cream and increase vinegar and oil. Ingredients:
1/4 cup sour cream (original recipe used mayonnaise) |
1/4 cup pure maple syrup |
3 tablespoons red wine vinegar (original recipe used champagne or white wine vinegar) |
2 teaspoons sugar |
1/2 cup vegetable oil |
salt and pepper, to taste |
1 (5 ounce) bag mixed baby greens (about 10 cups lightly packed) |
2 granny smith apples, peeled, cored, cut into matchstick-size strips |
1/2 cup dried tart cherry |
1/2 cup chopped pecans, toasted (original recipe used walnuts) |
Directions:
1. For dressing:.
2. Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
3. For salad:.
4. Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
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