Two weeks before Christmas, when I was stretched thin and looking for fast and easy foods to put on the dinner table, I found this salad. It quickly became my new favorite (I had it for lunch again yesterday) and I know I'll be eating this often as I try to detox after the holidays. I’ve already memorized the recipe.
The dressing whips up in 5 minutes. The taste is such a great combo of sweet and tart that I don't even miss the cranberries and cheese.
When we got to dessert (my sister-in-law whipped up a lemon meringue pie and I baked a Brownie Pudding Cake) I was pretty glad we had added the salad!
If you need something green to go along with a New Year’s meal or you are craving a healthy and light main dish, give this salad a try. Add some cooked chicken or turkey and dinner is served.
Happy New Year and Mangia! Mangia!
Baby Greens, Apple & Onion Salad
Inspired by Rachel Ray
¼ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon grain or brown mustard
1 tablespoon honey
16 ounces salad greens (baby spinach, spring greens or a mixture)
1 large apple, peeled, cored and thinly sliced (Golden Delicious or Fuji works well)
¼ red onion, thinly sliced
Ground pepper to taste
Place oil, vinegar, mustard and honey in a small jar or plastic container. Cover tightly with a lid and shake until well blended.
Place greens, apple and onion in a large bowl. Pour dressing over greens and toss to coat. Serve immediately.
Here's the salad brightening up our Christmas dinner.