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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SAL - Romaine and Spinach Salad with Cider House Dressing Recipe

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This recipe for SAL - Romaine and Spinach Salad with Cider House Dressing is from Recipes We Love to Make, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup apple cider
1/3 cup walnut pieces
2 teaspoons sugar
5 cups torn Romaine lettuce
4 cups torn spinach leaves
1 small Granny Smith apple, cored and sliced
1 small red delicious apple, cored and sliced.
2 tablespoons lemon juice
1/2 cup sweetened dried cranberries
2 tablespoons white wine vinegar
1 teaspoon olive oil
1/8 teaspoon salt
Directions:
Directions:
Boil apple cider, uncovered, in a small saucepan over medium-low heat, 13-14 minutes or until cider is reduced to 3-4 tablespoons. Remove from heat and allow to cool completely. Combine walnuts and sugar in a small skillet. Heat over medium-low heat, stirring constantly, until sugar melts and coats walnuts. Remove from heat and cool completely. Combine walnuts and sugar in a small skillet. Heat over medium-low heat, stirring constantly, until sugar melts and costs walnuts. Remove from heat and cool completely. Combine romaine and spinach in large salad bowl. Toss apple slices in lemon juice; drain and add to greens. Sprinkle with cranberries. Whisk together cooled apple cider syrup, vinegar, olive oil and salt; drizzle over salad and toss to coat. Sprinkle with walnuts.

Preparation Tip: lemon juice helps keep the apple slices from turning brown. Spritzing a little extra lemon juice on the salad makes the iron in the spinach more available for your body to use.

 

 

 

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