recipe from Crème de la Crumb

Ingredients:

For the Salad

  • 6 cups lettuce – like green leaf lettuce and arugula
  • 1 cup pecan halves
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/3 cup chopped bacon pieces
  • 1/3 cup dried cranberries
  • 1 firm crisp apple thinly sliced and halves cut crosswise – or chopped

Maple Vinaigrette

  • 1/3 cup olive oil
  • 1/3 cup pure maple syrup
  • 5 tablespoons apple cider vinegar
  • 2 tablespoons orange juice – or 1/2 teaspoon lemon zest
  • 3/4 teaspoon salt
  • 1/4 teaspoon coarsely cracked black pepper – or 1/8 teaspoon finely ground black pepper

Directions:

  1. First, prepare the candied pecans. In a small skillet, toast pecans for 1 minute over medium-high heat. Add sugar and stir constantly until sugar dissolves. Sprinkle cinnamon over pecans and stir until pecans are sugar-coated. Immediately transfer to a sheet of parchment or a heat-resistant plate to cool slightly.
  2. Prepare salad by arranging lettuce on a platter. Top with apples, cranberries, pecans, and bacon.
  3. Combine all dressing ingredients in a jar, shake vigorously to combine. Pour over salad immediately if serving right away, or wait until just before serving (shake well just before pouring over salad). Makes 8 servings.

Cook’s Note: You can substitute walnuts or pepitas for the pecans and you don’t have to candy them; and substitute grapes or cherries for the cranberries.

Cabbage Salad with Apple

recipe from Natasha’s Kitchen

Ingredients:

  • 1/2 medium red (or green) cabbage, (6 cups finely chopped)
  • 1/2 cup sauerkraut, well drained
  • 1/2 cucumber, sliced
  • 1 firm sweet apple, sliced into thin bite-sized pieces
  • 1/2 cup green onion, chopped
  • 1 tablespoon dill, finely chopped
  • 4 tablespoon extra virgin olive oil
  • 1 tablespoon white vinegar, or to taste
  • 1/2 teaspoon sea salt, or to taste

Directions:

  1. Finely chop cabbage and transfer it to a large mixing bowl.
  2. Thoroughly squeeze sauerkraut by the fistfuls to remove excess moisture until you have 1/2 cup of squeezed sauerkraut then add it to the salad bowl.
  3. Add sliced cucumber and apple, chopped dill and green onion.
  4. Drizzle the salad with 4 tablespoon extra virgin olive oil and 1 tablespoon white vinegar and 1/2 tsp sea salt*. Toss the salad well to combine and add more salt and/or vinegar to taste. Makes 6 servings.

Cook’s Note: *Add the salt just before serving since it will cause the cucumbers to wilt.

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