Orchard Salad

2012-11-08
  • Yield : 4 to 6 servings
  • Prep Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Deborah Roberts Perry, Georgia Potato Salad

  • Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette

  • Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

  • Antioxidant Fruit Salad

Ingredients

  • 1 head red leaf lettuce
  • 1 head green leaf lettuce
  • 1 teaspoon lemon juice, a wedge
  • 1 crisp red apple, such as McIntosh or Paula Red, thinly sliced
  • 1 Anjou pear, thinly sliced
  • 2 tablespoons apple cider
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1/3 cup extra-virgin olive oil, eyeball it
  • Salt and coarse black pepper
  • 8 ounces sharp cheddar, thinly sliced

Method

Step 1

Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.

Leave a Reply

Your email address will not be published. Required fields are marked *