Any dish I can make in less than 10 minutes gets a big gold star in my book. For Thanksgiving, it was my job to bring the salad and this was a crowd pleaser. I’m pretty sure they thought I spent a lot more time on this than I actually did. That’s okay. I won’t tell them if you won’t!
I used a lot of short cuts for this, like pre-washed and bagged organic lettuce and arugula, pre-chopped walnuts, and pre-crumbled blue cheese (all from Trader Joe). All I had to do was give the greens a rough chop, dice an apple and onion, and squeeze some lemons. Easy, easy, easy!
The final product is quite pretty with its vibrant green and jewel-like cranberries glistening through a light coat of dressing. This just might make another appearance at the Christmas table.
Ingredients
6 oz. bag of mixed greens (I used an herb mix) – roughly chopped
6 oz. bag of arugula – roughly chopped
½ cup dried cranberries
½ cup chopped walnuts
½ cup crumbled blue cheese (optional for vegetarians)
1 granny smith or gala apple – diced
½ of a small red onion – diced
Dressing (makes extra)
½ cup lemon juice
¼ cup extra virgin olive oil
1 – 2 tbsp. agave nectar (or honey for vegetarian)
¼ tsp. salt
Directions
1. Place all salad ingredients in a large mixing bowl
2. Place all salad ingredients in a small jar and shake until thoroughly mixed. You can use more olive oil if you like, but I prefer the lemon to be the dominant flavor. And you can adjust the amount of agave/honey and salt to suit your taste.
3. Add dressing to the salad in small batches and toss well until lettuce is lightly coated with as much dressing as you like.
4. If you anticipate there will be left over salad, then don’t dress the portion that will be stored as it will wilt the lettuce.
cheri says
Hi Amy, beautiful salad, love all the color!
cheri recently posted…Cottage Cooking Club November Two recipes
Amy says
Thanks, Cheri!