2 heads of leafy green; 1 can be a bag of spinach- I used 1 head romaine and 1 head of left lettuce and another time 2 heads of romaine
3/4 c Craisins
2 crisp apples
Orange juice (enough to toss the apples in to prevent browning and add a little flavor)
2 oz blue cheese or gorgonzola and /or feta
1/2 cut slivered almonds
1/4 c sugar
Combine nuts and sugar in a medium skillet over median heat. Stir constantly. After a few minutes, the sugar will liquify. Pay close attention at this point stir to cover the nuts with the sugar coating. The syrup will begin to daren and will coat the nuts. When they reach a golden brown(not dark brown-that burns them-not so good-voice of experience) remove from heat and I think out of the pan. I put them on a plate and stirred them a few times to break them up. Cool completely. Set aside.
Chop apples and toss in orange juice.
When ready to serve, toss the lettuce, crasins, nuts, apples and cheese in a large bowl. Toss with the dressing. FYI- the dressing wilts any leftovers.
Honey Red Wine Vinaigrette
1/2 c red wine vinegar
1/2c honey
1-2 cloves garlic-presses
1tsp Kosher salt
1tsp coarse ground pepper
1/2 c canola oil
Mix in a blender
For dad and I I just have everything on the table, we make the salad on our plate and then add the dressing on the plate. It has been so wonderful and yummy!! I have the apple ( I only cut about a fourth) in a little baggie with the OJ and it stays for about 3 days. We have loved this. I didn't have any more almond so I tried some pecans that I had and we like the pecans even better than the almonds!! I probably put 2/3 cup pecans to the 1/4 c sugar. They are amazing! I also put them in the steel cut oats Sara told me about and that was very good too. I figured out how to put in a picture!!!
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