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Saturday, February 11, 2012

Mixed Greens with Cranberries, Toasted Pecans and Apple Butter Vinagrette

My parents are here for the weekend and for the first time EVER since we've had kids, we attempted a real sit-down dinner with them at our dining room table. 

Aside from Little A refusing to eat the grown-up meal (balsamic glazed trout, brown rice with spinach, tomato, garlic and lemon, and this salad) in lieu of Life Choices chicken nuggets, it was pretty successful.  Normally we end up sitting in the kitchen with the kids and my parents at the kitchen table and Adam and/or one of the kids squeezed around the IKEA kiddie table.  This was much more civilized!

Salad

142g organic mixed greens or baby romaine
1/2 cup toasted pecans
1/2 cup dried cranberries


Apple Butter Vinagrette

2 tbls no-sugar apple butter
2 tsp extra virgin olive oil
1-2 cloves garlic, minced
2 tsp dijon mustard
1 tsp honey or agave syrup
1/4 cup apple cider vinegar
Salt and pepper, to taste

Toss salad ingredients in a large bowl.  Whisk together all ingredients for dressing in a medium bowl.  Slowly pour in vinegar, continuing to whisk until dressing is creamy and emulsified.  Thin out with apple juice or water, if desired.  Extra dressing will keep in the fridge for 3-4 days. 

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