Over the summer, we've become accustomed to having a dinner salad on Monday evenings. So, it seemed logical to serve one featuring the newest member of "Our Family". I added chicken strips to this salad, but if you prefer a meatless Monday dinner, this is equally good and just as pretty without the chicken.
Apple Pecan Salad
¼ cup good quality Honey…I used Palma Ceia Honey, found at Joe and Son’s Olive Oil Store
4 tablespoons Joe and Son’s Gravenstein Apple White Balsamic Vinegar
2 Tablespoons Joe and Son’s Extra Virgin Olive Oil
6 cups torn Romaine lettuce
5 cups baby spinach leaves
½ red onion, sliced into thin rounds
1 medium red apple, thinly sliced
1 cup pecan halves
1 cup crumbled feta cheese
½ cup dried cranberries OR raisins
Salt and pepper to taste
In a small jar with a tight fitting lid, combine the Honey, Balsamic Vinegar and Extra Virgin Olive oil. Shake vigorously to form an emulsion.
Place the remaining ingredients in a large serving bowl. Add the dressing and toss to coat evenly.
Top with strips of cooked chicken breast, if desired.