Main Dishes, Sides

twenty five

Mixed Greens Salad and Vinaigrette  (with goat cheese, dried cranberries, walnuts, and apples) (aka, how to make salad not boring)

So this dish is a combination of a great many things, ending with a retro recipe of my (and others’) own creation: 1. Making a version of this slammin’ salad for dinner with a friend  2. Wanting to blog about it because it was so delicious 3. Deciding to spend a great deal of spare time I really don’t have scouring the interwebs for a vintage vinaigrette so I can [more or less] honestly call this a retro recipe  4. Discovering that the majority of salads from the 50s and 60s involve an inordinate amount of gelatin and Miracle Whip, two things I can’t say I have ever really associated with salad [side note: one of these so-called “salads” did involve a sliced banana sitting atop a bed of lettuce in between layers of peanut butter and mayo. I’ll just leave that there]   5. Morphing the few recipes I did find that did not in fact sound like something a hungry teenage boy creates out of leftovers in the fridge into something wonderful!

Salad

– Several packages of mixed greens (or your favorite kind of lettuce)

– 1/2+ cup walnuts

– 1/4- as-much-as-you-want cup fresh or precrumbled goat cheese

– 1/2+ cup dried cranberries

– 1 large apple, sliced into thin strips

Make sure the lettuce is WASHED and then assemble. If you can’t do this without further instruction…I……I..just…don’t know how to help you.

Dressing

If you want to get technical, the magic ratio of vinegar to oil in vinaigrette is 3:1, so apply this to however much you think you’ll need. In all honesty, I usually eyeball the crap out of stuff like this..

– Red wine vinegar

– Extra virgin olive oil (Anthony Bourdain, if you happen to be reading my blog, I promise you I do NOT refer to this as EVOO like your arch-nemesis Rachel Ray. Wanna go to dinner sometime?)

– 1+ tsp. Dijon mustard

– 1 clove garlic, minced OR 1 shallot, minced

– salt and pepper

Place all aforementioned ingredients in a large mason jar (no, this isn’t a hipster thing, it’s a really-freaking-helpful thing) and shake it all up. Pour over the previously assembled salad and enjoy!

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