Well, friends...with fall well underway, the holiday countdown is officially on! You know what that means!!! Healthy and enjoyable meals on Thanksgiving day AND Christmas!!! And this salad, y'all? It HAS to go on your Turkey Day menu this year! But not only does it make a delectable Thanksgiving Salad this month, but you should also go ahead and just plan on making it as a Christmas salad NEXT month!
½ cup light vegetable oil, such as sunflower or safflower OR extra-virgin olive oil
¼ cup apple cider vinegar
¼ cup unsweetened apple juice OR apple cider
2 tablespoons agave 1 tablespoon lemon juice
½ teaspoon salt
Freshly ground black pepper, to taste
3 medium Honeycrisp apples (about 1 pound), thinly sliced
Juice of ½ lemon
12 ounces salad greens, spring mix, baby spinach, arugula, baby romaine, OR a combo of your favorites
1 cup pecan halves, toasted or candied
½ cup dried cranberries OR dried cherries- low sugar
4 ounces crumbled blue cheese
To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, agave, lemon juice, salt, and pepper into a mason jar. Tightly screw-on lid and shake vigorously until everything is thoroughly combined. Alternatively, you may briskly whisk the ingredients together in a medium bowl, or blend them in a blender or mini food processor.
Place apple slices in a large plastic baggie and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat. In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese. Just before serving, dress Apple Cider Vinaigrette and toss until salad ingredients are evenly coated.
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