Yield: About ¼ cup dressing, enough for 2-3 salads
2 Tbsp Flying Olive Gravenstein Apple Balsamic Vinegar
2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
1 tsp Dijon mustard
½ tsp garlic powder
½ tsp poppy seeds, if desired
½ tsp honey or to taste
Sea salt (I especially like using Salts-of-the-Earth Sea Salts. My favorites for this salad are Persian Blue, Himalayan Pink, or Hawaiian Sweet and Salty*
Mixed Greens of choice (I used arugula, spinach, and red leaf), enough for 2-3 salads
1 apple, cored and chopped into bite-sized pieces, divided among the salads
About 5 red grapes for each serving, sliced in half
1 Tbsp of dried cranberries per salad
Nuts, seeds of choice, about 1 Tbsp per salad
Mix the ingredients for the vinaigrette together in a small glass jar or bow. Shake or whisk the ingredients together. Refrigerate until ready to use.
Place greens in a large bowl or make individual salads. Add the apple and grape pieces, the cranberries, and any seeds or nuts of choice. Toss the vinaigrette with the salad or pass to each person. Experiment with adding cooked chicken, other fruit, seeds, or nuts of choice.
Submitted by Barb L.
*Available at the Eastgate Store