This is my favorite salad. I’ve been making it fairly regularly since I first made this for Cory and I’s humble little Christmas feast. I love the contrast of the sweet and sour flavors. Dried cherries would also work well, if you don’t have any dried cranberries on hand. Likewise, if you don’t have any pecans, walnuts would also be excellent.
Green Salad with Apples and Pecans with Buttermilk Honey Dressing
(adapted from The Joy of Cooking)
Print this recipeFor the salad:
Lettuce (green leaf, red leaf, or romaine)
Spinach
A tart green (any of the following: arugula, broccoli rabe, curly endive, escarole, mustard greens, radicchio)
1 Granny Smith apple, thinly sliced and chopped
1/2 c pecan pieces
1/4 c dried cranberriesFor the dressing:
1/3 c rice vinegar
1/3 c sour cream or yogurt (I’ve always made this with full-fat yogurt)
1/3 c buttermilk
3 T honey
2 cloves garlic, minced
1 scallion, minced
pinch of cayenne pepper
salt & pepper, to taste
1/2 c olive oilDressing:
Mix together rice vinegar, sour cream or yogurt, buttermilk, honey, garlic, scallion, red pepper, salt, and pepper in a bowl. In a slow steady stream, pour olive oil to the mix, whisking constantly. Set aside.
Salad:
Toss together greens and add to individual bowls. Drizzle dressing over the greens, add apples, and garnish with pecans and dried cranberries.
Serves 6
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Tags: gluten-free, salad, vegetarian
