1 large green apple, cored and cut into 1/4 inch cubes
5 oz Maytag blue cheese, crumbled
1 lb baby spinach or red lettuce, rinsed and well dried
Instructions
Dressing: Combine the vinegar and shallot in a medium-sized mixing bowl. Whisk in the oil in a slow, steady stream until it is completely incorporated and the mixture is slightly thickened. Season with salt and pepper to taste. Add a dash of sugar if the dressing tastes too strong.
Assemble the Salad: Add the cranberries, walnuts, and apples to the bowl with the dressing and toss to coat. Add the blue cheese and mix gently so that the cheese remains in discrete pieces.
To Serve:
Option 1: Pour over the top of the greens, toss gently and serve immediately.
To Serve:
Option 2: Distribute the greens among 6 salad plates and top with the cranberry mixture.
Originally Submitted
11/17/2008
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