16 oz.Mixed baby field greens- fancy name for baby weeds
10 oz. can of beets, shoestring cut, or fresh cubed
1 small package of cherry tomatoes, cut in half
1 small package of Oceanspray Cranraisins
1 small red onion, cut in thin strips, or finely minced
4 oz. of crumbled goat cheese
1 apple, shoestring cut
1 bunch of seedless grapes cut in half-red, green or both
8 oz. pecans, toasted
Honey Basil Vinaigrette, recipe follows
This is one of my favorite salads Pr. Phil taught me at the Café. Phil added candied pecans but to cut out the calories, I just toast the pecans to enhance their flavor.
Combine all the ingredients, toss with salad dressing and serve. If I am taking this to someone's house, I prep all the items and put them in individual Ziplocs. When I get there, I throw everything in a fancy salad bowl, toss with the dressing and Voila.
Honey Basil Vinaigrette
1/3 cup apple cider vinegar,
1/3 cup honey,
Leaves from one bunch of Basil from Central Market,
2 cloves garlic, minced with a garlic press,
Salt and Pepper to taste.
Put vinegar, honey, basil and garlic in food processor. With processor on, slowly add 1 cup of olive oil in a tiny steady stream until emulsified. Emulsified is a fancy culinary term for well mixed and is slightly thickened. Season with Kosher salt and fresh ground pepper.
This may sound a little crazy, especially with BEETS. You will be tempted to leave them out but rarely will your guests recognize them. This is such a beautiful, colorful salad and I know some people who have eaten the leftovers for breakfast!
Warm bread and any fancy dinner. It will be a show stopper.
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You can add this Pastor Phil's Fall Harvest Salad recipe to your own private DesktopCookbook.