Having family or friends over for a holiday dinner? This salad will knock their stockings off! The maple syrup in the dressing coupled with the mixture of seasonal fruits and nuts create a concoction worthy of an elegant affair or casual merrymaking.
FALL INTO WINTER SALAD
Mixed Green Salad with Pears, Walnuts, Cranberries, and Maple Dressing
2 teaspoons Champagne or white wine vinegar
2 teaspoons pure maple syrup
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1 small shallot, finely diced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
5 cups mixed salad greens, such as chopped endive, frisée, and radicchio
1 Seckel or Comice pear, sliced
1/2 cup raw walnuts halves
1/4 cup dried cranberries
1. Whisk together the vinegar, maple syrup, and mustard in a large serving bowl. Whisk in the oil. Stir in the shallot and add salt and pepper.
2. Add the greens and pear and toss with the maple dressing. Top with walnuts and cranberries and serve.
Makes 4 servings: 1 1/2 cups each
Per serving: 280 calories, 22g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 320mg sodium, 19g total carbohydrate, 3g dietary fiber, 3g protein
Little Green Cooking Tip
Prepare and serve a salad in the same bowl, when possible. Then you’ll only need to wash one bowl, not two or more.
A Planet-Friendly Bite
Pure maple syrup is about as natural as it gets. It’s basically sap from maple trees that has been cooked down until it’s a thick syrup. But watch out for maple-flavored syrup; it’s basically corn syrup with just a touch of maple syrup. And pancake syrups can be almost entirely corn syrup with artificial maple flavoring.
*Recipe reprinted with permission from Big Green Cookbook by Jackie Newgent, RD.*